Potato Chip Frittata
User Reviews
4.9
Potato Chip Frittata
Description
The recipe begins by slowly caramelizing thinly sliced sweet onions in butter until golden and soft, providing natural sweetness and depth. The onions are then mixed with beaten eggs enriched with heavy cream or half and half, chopped fresh herbs, minced garlic, and shredded mozzarella for creaminess and aroma. Adding kettle-cooked potato chips folds in a salty crunch that contrasts with the tender egg base.
The mixture is baked in the same skillet used for the onions, ensuring flavors meld and the eggs set with a slight golden crust. Once cooked, it’s topped with Parmesan cheese and extra herbs for an additional savory touch. The frittata slices well and can be served warm or cold, making it suitable for breakfast, brunch, or light meals.
Leftovers keep well refrigerated and offer a convenient option for quick meals. Checking doneness near the end of baking ensures the eggs are fully cooked without drying out.
Ingredients
- 2 tablespoons butter
- 1 onion thinly sliced, sweet
- salt
- black pepper
- 6 egg large
- 3 tablespoons heavy cream or half and half
- ⅓ cup fresh herbs like parsley, basil, thyme, chives and rosemary, chopped
- 2 garlic minced, cloves
- 1 cup mozzarella cheese freshly grated or provolone cheese
- 2 ½ cups potato chips kettle cooked
- Parmesan Cheese for sprinkling
- fresh herbs for garnish, extra chopped
Instructions
- 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.
Notes
- Cook onions low and slow to achieve rich caramelization for depth of flavor.
- Check the frittata’s center before removal; continue baking in 2-minute increments if needed to set fully.
- Use kettle-cooked potato chips for a distinctive crunch and saltiness in the eggs.
- This dish serves well warm or cold, making it flexible for meals or snacks.
- Fresh herbs can be varied according to preference, blending parsley, basil, thyme, chives, and rosemary.
User Reviews
Overall Rating
4.9
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