Spanish Frittata Tostada
Apricots, Lime Aïoli, Avocado Salsa Verde, Fried Peanuts, Thai Basil, Parsley
Chef Sincere Wong of Tacos Sincero | San Francisco, CA
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Lime Aïoli:
1 quart mayonnaise
8 ounces garlic confit
2 tablespoons lime juice
Zest of 1 lime
Kosher salt
Granulated sugar
Avocado Salsa Verde:
6 tomatillos
6 cloves garlic
1 yellow onion
1 serrano chile
Kosher salt
1 avocado
1 bunch fresh parsley
1 bunch scallions
1 bunch fresh cilantro
Granulated sugar
Lime juice
Spanish Frittata:
Neutral oil
212 grams potatoes, cut into ¼-inch thick slices
180 grams onions, sliced into ¼-inch half moons
445 grams whisked eggs
113 grams feta
77 grams sliced pepper jack cheese
100 grams extra-virgin olive oil
To Assemble and Serve:
Yield: 1 serving
Tostada
Diced apricots
Fried peanuts
Thai basil leaves
Parsley leaves
METHOD
For the Lime Aïoli:
In a mixing bowl, combine mayonnaise, garlic confit, lime juice, and lime zest. Season with salt and sugar. Transfer to an airtight container and refrigerate.
For the Avocado Salsa Verde:
Heat oven to 350°F. Heat broiler. Place tomatillos, garlic, onion, and chile on a sheet tray. Season with salt. Broil until evenly charred. Transfer to oven and roast 45 minutes, or until fork-tender. Let cool. Transfer to a Vitamix Commercial blender with avocado and herbs. Blend until smooth. Season with salt, sugar, and lime juice. Transfer to an airtight container and refrigerate.
For the Spanish Frittata:
Heat oven to 350°F. In a sauté pan over medium heat, warm neutral oil. Add potatoes and onions. Cook until onions are caramelized and potatoes are fork-tender. Set aside. In a parchment-lined, greased bread pan, layer onions, potatoes, and whisked eggs. Top with cheeses. Drizzle with olive oil. Bake 45 minutes, or until a cake tester inserted in the center comes out clean. Let cool overnight.
To Assemble and Serve:
Slice Spanish Frittata into 1-inch thick piece. Transfer to a sauté pan over medium heat and cook until warmed through. Set aside. Place tostada on a clean work surface. Spread with desired amount Lime Aïoli. Top with warmed Spanish Frittata. Drizzle with desired amount Avocado Salsa Verde. Finish with apricots, peanuts and fresh herbs.
