Spanish Potato Chip Frittata

This clever riff on a classic Spanish egg dish uses potato chips for fantastic flavor and texture.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
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