Promise me you’ll make a potato chip frittata this week!
I know — last week I suggested rolling corn in Hot Cheetos and now I’m telling you to put potato chips in eggs. But trust me: this one’s worth it.
We’re in survival mode here in 2020, so let’s try all the things. This frittata gets a big flavor and texture boost from kettle-cooked potato chips.
Yes — chips belong in a frittata.
Kettle-cooked chips are especially irresistible: they’re super crispy and add such a satisfying crunch. I first saw a version of this that plays with the idea of a Spanish tortilla made with thinly sliced potatoes. It’s not traditional, but it’s wildly delicious.
You can use whichever chip flavor you love: classic, salt and vinegar, BBQ, ranch, or sour cream and onion. Salt and vinegar was the version that inspired this, and it’s one of my favorites, but any crunchy chip will work.
This frittata also has a few other key components that make it great: caramelized onions for deep sweetness, a big handful of fresh herbs (basil, parsley, chives, rosemary or whatever you have), and plenty of cheese. Then we fold in the chips for that crunchy contrast.
I caramelize the onions on the stovetop, combine everything in a bowl, return the mixture to the skillet, and finish it in the oven. Baking it this way yields a light, slightly souffle-like texture and removes the guesswork about doneness.
Serve it for breakfast, brunch, lunch or dinner. Leftovers are excellent cold or reheated, and it travels well for picnics.
It really checks all the boxes: easy to make, impressive, adaptable, and utterly delicious.
Potato Chip Frittata
Potato Chip Frittata
4
to 6 people
45
15
1
Pin Recipe
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Ingredients
- 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 (parsley, basil, thyme, chives, rosemary)
- 2 garlic cloves, minced
- 1 cup freshly grated mozzarella or provolone
- 2 ½ cups kettle cooked potato chips
- parmesan cheese, for sprinkling
- extra chopped fresh herbs, for garnish
Instructions
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Preheat the oven to 400°F.
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Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the sliced onions with a pinch of salt and pepper. Cook, stirring often, until the onions are deeply caramelized, about 30 minutes. Turn off the heat.
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In a large bowl, whisk together the eggs, cream, chopped herbs, garlic, mozzarella and the caramelized onions. Season with a pinch of salt and pepper, then fold in the potato chips.
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Pour the mixture back into the same skillet used for the onions. Transfer the skillet to the oven and bake the frittata for 10 to 15 minutes, until the center is set. If needed, bake an extra 2 minutes and check again.
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Remove from the oven and sprinkle with parmesan and extra herbs. Slice into squares or wedges. This frittata is delicious hot or cold and keeps well as leftovers.
Notes
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Perfect for a picnic too!