Potato Chip Frittatas Recipes

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.

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!

Steps:

• Pat dry the potatoes and onions.
• In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
• In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
• Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
• Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
• Transfer to a plate and cut into wedges. Sprinkle with parsley.

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

Steps:

• Scrub the potatoes, quarter them and place them in a pot with enough water to cover them. Bring to a boil and cook until they are tender, about 25 minutes. Allow them to cool briefly, peel them and slice them.
• Beat the eggs and egg whites with the salt and pepper. Stir in the cheese, herbs and sun-dried tomatoes.
• Heat half the oil in a 12-inch skillet or use two 8- to 9-inch skillets. Nonstick skillets will make this recipe easier to prepare. Spread the potato slices in the oil and cook them until they begin to brown, then turn them so the other side browns lightly. Season them with salt and pepper. Be sure none are sticking to the bottom of the pan.
• Add the remaining oil to the pan or pans and when it is hot, add the egg mixture. Cook over medium heat until the eggs are lightly browned on the bottom. Loosen the eggs around the edges and shake the pan to make sure the frittata is loose in the pan. Flip it over by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook the frittata another few minutes. Instead of flipping the frittata, the top side of it can be lightly browned under a broiler. Either transfer the frittata to a serving platter or serve it directly from the pan.

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.

Steps:

• Preheat the broiler on your oven.
• In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
• Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
• Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
• Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
• Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

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.