Spanish Potato Chip Frittata

Name: Spanish Potato Chip Frittata
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 10 large eggs; 1/4 cup milk; Kosher salt and freshly ground black pepper; 2 cups plain, salted potato chips; 1/2 cup chopped roasted red peppers; 3 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon smoked sweet paprika; 1 tablespoon extra-virgin olive oil

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Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 to 6 servings

This clever riff on a classic Spanish egg dish uses potato chips for fantastic flavor and texture.

Level: Easy

Total: 40 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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10 large eggs

1/4 cup milk

Kosher salt and freshly ground black pepper

2 cups plain, salted potato chips

1/2 cup chopped roasted red peppers

3 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon smoked sweet paprika

1 tablespoon extra-virgin olive oil

Directions

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.