Potato-Chip FrittatasAndrea Chu
Seriously, how is a potato chip any different from the fried potato thats traditionally part of this Spanish staple?
Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
Ingredients
5 eggs
1 1/2 tablespoons milk (any fat content)
Salt and pepper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
½ onion, sliced (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)
Potato chips
Preparation
Step 1
1. Preheat oven to 325°F.
Step 2
2. Whisk together the eggs, milk, salt, and pepper; set aside.
Step 3
3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
Step 4
4. Add the carrot; cook for 1 minute more. Remove from heat.
Step 5
5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
Step 6
6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
Step 7
7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
