Frittata With Roasted Green Chiles, Summer Squash And Potatoes

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The Kitchn


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3 Poblano chiles, roasted whole on the stovetop or under the broiler until charred and wrinkled on all sides

3 medium waxy potatoes, boiled whole in salted water for about 15 minutes or until tender

2 tablespoons butter or olive oil

1 medium yellow onion, chopped

2-3 garlic cloves, finely chopped

2 medium zucchini, halved lengthwise and thinly sliced

3 green onions, white and green parts, sliced thinly on the diagonal

1 dozen eggs, lightly beaten

2-3 tablespoons chopped fresh parsley

1/2 pound crumbled queso fresco or feta

1 1/2 teaspoons kosher salt

1/2 teaspoon ground pepper

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