Spanish potato chip frittata

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 239, total fat 16 G., saturated fats 4 G., proteins 12 G., carbohydrates 11 G., fiber 1 G., cholesterol 311 mg, sodium 294 mg, sugar 1 G.

This casserole is a cross between an Italian frittata and a Spanish tortilla, a potato-filled egg casserole. Instead of regular potatoes, potato chips are added. The flavor and texture are fantastic! Serve for breakfast, dinner, with a green salad, or as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 large eggs
1/4 cup milk
2 cups plain salted potato chips
0.5 cup chopped roasted red pepper
3 tbsp chopped fresh parsley
0.5 tsp smoked sweet paprika
1 tbsp extra-virgin olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C.
In a large bowl, combine the eggs, milk, 3/4 teaspoon of salt, and a couple of grinds of black pepper. Add the potato chips, red pepper flakes, parsley, and smoked paprika and mix well.

In a medium oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the egg mixture and cook until the edges begin to set, about 2 minutes. Transfer the skillet to the oven and bake until the center is set, 15-20 minutes. Let rest for 5 minutes, then carefully transfer the frittata to a serving plate and cut into wedges.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Casseroles / Eggs and dairy products / / Food Network - recipes

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