Spanish Potato Chip Frittata Recipes

FERRAN ADRIà'S POTATO CHIP OMELET

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.

SPANISH-STYLE POTATO AND ONION FRITTATA

Steps:

• Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
• Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
• Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
• Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
• Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

TORTILLA ESPAñOLA (POTATO AND ONION FRITTATA)

Steps:

• Gather the ingredients.
• Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes.
• Place the cut potatoes into a bowl and cover them with salted water. Soak for about 15 minutes.
• Slice the onion thinly.
• In a large, deep, nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the sliced onion and cook until the onion is soft, fragrant, and turning golden.
• Drain the potatoes and pat them dry.
• In a large bowl, toss the potatoes with the remaining 2 tablespoons of oil and season with salt and pepper. Reserve the bowl.
• Add the potatoes to the onion in the skillet.
• Cover and cook the potatoes over low heat until tender, stirring occasionally to keep them from sticking to the pan and burning.
• In the reserved large bowl, whisk together the eggs and cream, seasoning with salt and pepper.
• Pour the cream and egg mixture over the potatoes and onion in the skillet. Sprinkle chopped parsley or cilantro over the eggs and potatoes, if using.
• Cook the mixture over low heat until the eggs seem mostly set, being careful not to burn them, about 5 to 8 minutes.
• Carefully flip the frittata by turning a plate upside down over the skillet.
• Turn the skillet over so the frittata falls onto the now right-side-up plate.
• Slide the frittata from the plate back into the skillet so the browned side is facing up and cook over low heat for a few more minutes.
• Cut the tortilla into wedges to serve.

POTATO-CHIP FRITTATAS

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.

POTATO CHIP FRITTATA

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in an 8-inch frying pan over medium heat. Mix the cheese and chips into the eggs just before adding to the pan, and season with salt and pepper, to taste. Cook until the edges just begin to set, about 30 seconds. Transfer to the oven and bake until the center is just set but jiggles slightly when the pan is shaken, about 4 minutes. Remove from the oven and serve garnished with additional potato chips.

POTATO CHIP SPANISH TORTILLA RECIPE

Steps:

• Heat the olive oil in a small frying pan over medium heat.
• Season the eggs with salt, then fold in the potato chips. Transfer the mixture to the preheated pan and cook for 2 to 3 minutes, until golden brown.
• Place a flat plate over the top of the pan and invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan (golden brown side up). Cook for another 2 to 3 minutes, until cooked through. Transfer to a serving plate. Garnish as desired and serve hot.

SPANISH CHORIZO AND POTATO FRITTATA

Steps:

• In a medium-size stockpot, add 2 cups water and bring to a boil.
• Reduce heat to medium. Add diced red potatoes and boil for 5 minutes.
• Strain water and set potatoes aside to cool.
• Crack eggs into a large bowl and whisk until fully incorporated and frothy, about 2 minutes. Set aside.
• Preheat oven to 350°F.
• Place a medium-sized, oven-safe saute pan over medium heat and add the olive oil. Wait 1 minute, or until oil is hot.
• Add ground chorizo and garlic. Reduce heat to low, and stir occasionally for about 4 minutes.
• Add potatoes and butter. Stir until butter melts completely.
• Stir in salt and pepper, then remove from heat.
• Add eggs, half-and-half, sharp cheddar, and scallions. Gently stir until all ingredients are fully incorporated. Let sit for 2 minutes.
• Place in oven for 8-10 minutes, or until the edges start to brown and the center is cooked through.
• Allow to cool in the pan for 10 minutes before slicing and serving.

SPANISH POTATO CHIP FRITTATA

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.