Promise me that you will make a potato chip frittata this week!
I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY.
But not? I’ll make this one short and sweet.
We’re in survival mode here in 2020. Let’s just try all the things.
So, this frittata is special because we’re going to throw in a bunch of kettle cooked chips.
OH MY YES.
Chips are never the first snack that I reach for, but if kettle cooked chips are in my face, I cannot resist. Like, AT ALL. They are just so perfectly crispy and crunchy.
I saw a version of this recipe and am pretty sure it’s supposed to mimic a spanish omelet made with very thinly sliced potatoes. It’s not traditional at all, but this is so wildly good. We couldn’t believe it.
They used salt and vinegar chips. Which have always been my absolute FAVORITE chip! You can use regular potato chips, salt and vinegar… maybe even BBQ chips! Or ranch! Go old school with sour cream and onion?
Basically whatever you love. Use it.
The frittata has a bunch of other delicious components too:
It starts with caramelized onions, The best best best. These take awhile, but they are worth it.
There are lots of chopped herbs, like basil and parsley and chives and rosemary.
Of course, it has cheese too!
Then the chips. Crunch crunch crunch.
I like to do the onions on the stovetop, pour everything into the skillet and finish it in the oven. This gives it a fluffy, almost souffle-like texture and it takes a lot of guesswork out of it too!
It’s a perfect breakfast, brunch, lunch or dinner situation. Leftovers are great. It’s delicious hot or cold. Really, it has all the things that make for a wonderful meal.
So, what I’m saying is that it doesn’t get any better than this!
Potato Chip Frittata
Potato Chip Frittata
- 2 tablespoons butter
- 1 sweet onion, thinly sliced
- salt and pepper
- 6 large eggs
- 3 tablespoons heavy cream or half and half
- ⅓ cup chopped fresh herbs, like parsley, basil, thyme, chives and rosemary
- 2 garlic cloves, minced
- 1 cup freshly grated mozzarella or provolone cheese
- 2 ½ cups kettle cooked potato chips
- parmesan cheese, for sprinkling
- extra chopped fresh herbs, for garnish
- Preheat the oven to 400 degrees F.
- Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
- In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
- Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
- Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.
So good for a picnic too!