Potato Chip Frittata
 
 
Ingredients
  • For the Aioli:
  • ½ cup mayonnaise
  • ½ teaspoon smoked paprika
  • 1 teaspoon white wine vinegar
  • 2 teaspoons water
  • 3 tablespoons extra-virgin olive oil
  • For the Tortilla:
  • ¼ cup extra-virgin olive oil
  • 1 small onion, finely sliced (about ¾ cup)
  • ¼ cup sliced roasted red peppers
  • 5 large eggs
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper
  • 3 cups (about 2½ ounces) Kettle-style potato chips
  • Thinly sliced green onions, for garnish
Instructions
  1. For the Aioli: Combine mayonnaise, smoked paprika, white wine vinegar, and water in a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil.
  2. For the Tortilla: Heat 2 tablespoons olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened and just starting to brown. Add red peppers and cook for another minute. Transfer onions, peppers, and oil to a large bowl. Add eggs and vinegar and whisk to combine. Season with ½ teaspoon salt and a few grinds black pepper. Fold in potato chips until they are well coated.
  3. Wipe out skillet and add remaining two tablespoons olive oil. Return to medium heat until shimmering. Add egg/potato chip mixture and cook, stirring with a rubber spatula, for 10 seconds. Shake pan to evenly distribute mixture, then even out top with the spatula. Cook, shaking pan occasionally, until tortilla is mostly set but still wet on the top, about 2 minutes.
  4. Place a large metal or glass pot lid over the tortilla. Using kitchen towels to grip the lid and the pan handle, carefully invert the entire tortilla so that it's resting on top of the pan lid. Slide tortilla back into skillet so that the cooked side is now facing up. Use the spatula to tuck down the edges and create an even disk shape. Continue to cook, shaking occasionally, until tortilla is golden brown on second side and barely cooked through, about 2 minutes longer. Slide tortilla out onto cutting board.
  5. Cut into squares or wedges, sprinkle with green onions and serve immediately with aioli, or allow to cool and serve at room temperature.
Recipe by Allons-Eat! at https://www.allonseat.com/potato-chip-frittata/