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Saturday, October 22, 2011

Potato Chip Frittata

Fast.  Uses the crumbly bits left at the bottom of the potato chip bag.  No prep required.  REALLY fast.  Apparently quite close to an authentic Spanish potato frittata (according to the Food and Wine recipe from which this is adapted).  Really, really, really fast.

We walked in the door tonight at quarter of six and I had dinner on the table at 6:05.  No prep-ahead, unless you count having already eaten 12 oz. of a 14 oz. bag of sour cream and onion chips.  I had ham leftover from breakfast that needed chopped, and I used jarred diced pimiento...if you use home-roasted peppers, that part will take you a bit longer.  I served this frittata with bagged salad greens and sliced fruit.

Measure your potato chip bits by weight rather than volume (I screw up so you don't have to).  Two single-serving bags work, or about 2 oz. of leftover potato chip bits.  It's about 2 cups of crushed chips, but it's easy to over-crush wind up with WAY too much potato.

Marjoram is my favorite herb with eggs, but you can leave it out or substitute something else if you want.

Potato Chip Frittata
Makes 4 servings

6 eggs, beaten
2 oz. crushed potato chips (sour cream and onion flavor is very nice)
1 tsp marjoram
1/4 cup diced pimiento or diced roasted red pepper
1/4 cup diced ham or prosciutto
1 tsp olive oil

Whisk together eggs, chips, marjoram, pimiento and ham. 

Preheat broiler (HI, if you have level options) with a rack about 8" from heat source.  Heat olive oil in a broiler-safe skillet over medium-high heat (wrap non-broiler safe handles in foil, if needed). 

Pour the egg mixture in, and let it cook for 3-4 minutes, until lightly set around the edges.  Run a spatula around the edge to loosen. 

Transfer to the broiler and broil 2-3 minutes, until set and lightly browned. 

Run the spatula around the edges, working under the bottom of the frittata.  Slide onto a plate.  Let frittata stand 5 minutes before cutting. Pin It

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