Potato Chip Frittata
Using potato chips in a frittata turns out to be a stroke of genius. I think this would make a great camping recipe. Add a few veggies and maybe some cheese, you have a great late dinner for those nights when you are too tired to cook.
I am no stranger to potato chip cuisine. Rarely does a burger ever hit my grill without some sort of pulverized snack food incorporated into the ground meat. BBQ corn chip turkey burgers are probably my favorite.
I discovered this jewel of an egg at That Dutchman's Cheese stall at the Seaport farmer's market. I immediately started searching for creative recipe ideas and Mr. Adria's potato chip tortilla came to my attention. Perfect. Emu eggs have a similar flavour to chicken eggs, but they have a much larger yolk and thicker texture, so they make a very creamy frittata.
If you don't have access to emu eggs, chicken eggs can easily be substituted. I calculated the equivalency by volume. By my measure 7 extra large chicken eggs was equal to one emu egg.
- 1 emu egg or 7 extra large chicken eggs
- 100 grams kettle cooked potato chips
- 2 thin slices of Serrano ham
- 2 tablespoons whipping cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
Preheat broiler with oven rack within 6 inches of the heating element.
In a large bowl, whisk together the egg and whipping cream until combined. Add the potato chips and thyme leaves to the egg mixture add stir to coat.
Tear the ham into small pieces and add to the mixture, and give everything another quick stir.
Let the chips soak for 5-10 minutes before proceeding.
Heat olive oil over medium-high heat in a 10 inch cast iron skillet, and add the egg mixture to the pan. Reduce heat to medium, and let cook for 4-5 minutes, until the bottom of the frittata is set. The top will still be runny.
Transfer skillet to broiler and cook until top is set and golden brown, another 3-5 minutes.
Let the frittata rest for a few minutes before serving.