SPANISH POTATO CHIP FRITTATA
This clever riff on a classic Spanish egg dish uses potato chips for fantastic flavor and texture.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of black pepper in a large bowl. Add the potato chips, red peppers, parsley and smoked paprika; stir to combine.
- Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.
SOUR CREAM AND ONION POTATO CHIP FRITTATA RECIPE BY TASTY
Here's what you need: kosher salt, potatoes, large eggs, heavy cream, freshly ground black pepper, salted butter, thick-cut sour cream and onion or plain potato chips, scallions, fresh chives, fresh dill, sour cream
Provided by Karlee Rotoly
Time 50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C).
- Bring a medium saucepan of water to a simmer and season well with salt. Add the sliced potatoes and cook for 3-4 minutes, until tender and starting to turn translucent, but still slightly raw. Transfer to a paper towel-lined plate to drain.
- In a large bowl whisk together the eggs, heavy cream, 1 teaspoon salt, and pepper until homogeneous.
- Melt the butter in an 8-inch skillet over medium heat until bubbling, then remove the pan from the heat. Add half of the potatoes, about 1 cup of potato chips, and half of the scallions, chives, and dill. Pour half of the egg mixture over the top. Add the remaining potatoes, another cup of potato chips, and the remaining scallions, chives, and dill. Pour the remaining egg mixture over everything. Dollop the sour cream over the frittata and top with the remaining cup of potato chips.
- Bake for 22-25 minutes, until the frittata is puffed and set in the center.
- Let cool for 5 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 289 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 1 gram
POTATO-CHIP FRITTATAS
Seriously, how is a potato chip any different from the fried potato thats traditionally part of this Spanish staple?
Provided by Victoria Granof
Time 30m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325°F.
- 2. Whisk together the eggs, milk, salt, and pepper; set aside.
- 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.
- 4. Add the carrot; cook for 1 minute more. Remove from heat.
- 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
- 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
- 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
POTATO CHIP FRITTATAS
Make and share this Potato Chip Frittatas recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Whisk first four ingredients together in medium bowl and set aside.
- Heat oil in skillet over medium heat. Add leeks and onion and saute with a pinch of added salt for 5-6 minutes. Add shredded carrots and cook for additional 1 minute. Remove skillet from heat.
- Butter a 6 cup muffin pan. Divide cheddar cheese evenly between muffin cups, then divide vegetable mixture evenly between muffin cups.
- Fill each muffin cup 3/4 full with egg mixture. Place a few potato chip on top of each filled muffin cup.
- Bake until cooked through, 12-15 minutes. Loosen edges of each frittata by running a knife around the edges. Serve immediately.
Nutrition Facts : Calories 136.9, Fat 9.6, SaturatedFat 3.7, Cholesterol 165.5, Sodium 130.2, Carbohydrate 4.5, Fiber 0.7, Sugar 1.6, Protein 8.1
POTATO CHIVE FRITTATA
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Provided by CookingONTheSide
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350 degrees and arrange rack in center of oven.
- Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
- Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- Whisk together flour, chives, baking powder and pepper in a bowl.
- Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
- Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
- Let cool 5 minutes.
- Run a small knife around edge of frittata and gently slide onto a platter.
- Serve warm.
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