Frittata Rancheros
1 small dried ancho chile pepper, stemmed
1 8-ounce can tomato sauce
1/2 cup pico de gallo
2/3 cup packed fresh cilantro
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
8 large eggs, beaten
1 1/2 cups crispy tortilla strips (about 2 ounces)
3/4 cup shredded Mexican cheese blend
1 15-ounce can black beans, drained and rinsed
Juice of 1 lime
1/4 cup sour cream
Instructions:
Preheat the oven to 400˚ F. Put the chile in a small dish with 1/4 cup water; microwave until softened, 45 to 60 seconds. Pour into a blender with the tomato sauce, 1/4 cup pico de gallo, half of the cilantro and a pinch each of salt and pepper; blend until smooth.
Heat the vegetable oil in a medium ovenproof nonstick skillet over medium heat. Pour off some of the excess liquid from the remaining 1/4 cup pico de gallo, then add the pico de gallo to the skillet. Cook, stirring, until softened, 1 to 2 minutes. Stir in the eggs, then reduce the heat to medium low. Scrape down the eggs from the sides of the pan. Sprinkle about 1 cup tortilla strips over the eggs, drizzle with 2/3 cup of the pureed sauce and sprinkle with the cheese. Transfer the skillet to the oven and bake until the eggs are just set, 9 to 10 minutes. Let stand 5 minutes.
Meanwhile, toss the beans with the lime juice and a big pinch of salt and pepper. Chop the remaining cilantro and add to the beans.
Slide the frittata onto a cutting board and cut into wedges; divide among plates. Spoon more of the pureed sauce on top along with the sour cream and remaining tortilla strips. Serve with the black beans and any remaining sauce.
