Nopales and Potato Frittata

It’s great to finally start doing meals with our homegrown potatoes and tomatoes.  And luckily, I still have cactus I picked and prepared this year.  In a previous post, I included instructions on how to prepare cactus, click here, for that info.  If you buy a bag of cut up cactus in the vegetable section of the grocery store, make sure you follow the boiling instructions I included in the post, or you’ll end up with a mess, you most likely won’t want to eat!

Nopales (Cactus) Frittata

Nopales and Potato Frittata

Cook Time: 15 minutes

Yield: Serves 2-4


  • 2-3 TBSP butter
  • 1 gold potato, grated
  • 1/2 cup prepared nopales - cactus (see above reference)
  • 1/2 tsp granulated onion powder
  • 1/2 tsp granulated garlic powder
  • 1/4 tsp cumin (optional)
  • 3 eggs, scrambled
  • 1 TBSP chopped jalapeno, fresh or pickled
  • Salt and pepper
  • 1/2 cup cherry tomatoes, halved


  1. Melt butter in a skillet. Add potato, stir to coat with butter. Cook until potato starts to brown. If the potato is not completely cooked, toss and cover pan. When cooked, continue with recipe.
  2. Add nopales, onion powder, garlic powder, cumin, and a little salt and pepper. Cook for a couple minutes.
  3. Stir the eggs with the jalapeno, salt and pepper. Pour over potato and nopales. Lower heat, cover pan and cook until halfway set.
  4. Place tomato halves on top of the fritatta, cover pan, and continue cooking until set.
  5. For added flavor, saute the nopales with lots of spices, then add it to the potato.