Sour Cream And Onion Potato Chip Frittata Recipe By Tasty Recipes

SOUR CREAM & ONION FRITTATA - GLUTEN FREE

Steps:

• Place potatoes in a medium sauce pan and cover with water. Bring to boil over high heat. Once bubbling reduce heat to medium and simmer for 10-12 minutes, until the potato sides easily off of a fork
• Drain potatoes and set aside to cool. Once they have cooled, peel the potatoes and slice them into 1/4 inch think slices
• Preheat the oven to 400 and set a large, non stick skillet over medium heat. Toss in the oil and butter and let them melt together. Add the onions and sauté them until softened, about 3-5 minutes. Add the sliced potatoes and cook, stirring once or twice, until golden. About 5 minutes
• Stir the shredded cheese into the beaten eggs and season with sea salt and pepper. Pour mixture over the onions and potatoes in the skillet. Dollop with the sour cream and use a spoon to swirl the sour cream evenly around the frittata. Let cook over the medium heat until the edges are set, about 2-4 minutes
• Transfer the skillet to the preheated oven and cook until the eggs are set. There should be no eggs jiggling. I usually cook mine for 12 minutes, but check after 10
• Loosen around the edges with a knife and slide the frittata onto a cutting board. Allow it cool slightly before slicing and serving

HOMEMADE SOUR CREAM AND ONION CHIPS

Steps:

• Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
• Heat the oil a large Dutch oven to 350 degrees F.
• In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
• In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
• Hold them in semi-airtight container for a few days, if you can stand it that long.

VERY VEGGIE FRITTATA

Steps:

• In a large bowl, whisk the eggs, sour cream, salt and pepper. Stir in 3/4 cup cheese and green onions; set aside. In a 9-in. ovenproof skillet, saute the mushrooms, sweet peppers and onion in butter until tender. Reduce heat; top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Serve with pepper sauce, if desired.