Potato Frittata

Whether you call it omelette, frittata, or tortilla, this egg dish is fun, easy and delicious. I believe the originator was Ferran Adrià of El Bulli fame — his now-closed restaurant outside Barcelona.


  • 3 cups crushed thick-cut potato chips, such as Cape Cod brand or Kettle brand
  • 8 eggs
  • coarse salt and freshly ground pepper
  • 1/2 cup chopped roasted red peppers (pimenton)
  • 1/2 cup chopped green onions
  •  1 Tbs. olive oil


Heat the broiler to high.  In a large bowl combine the potato chips, with the eggs, and salt and pepper and let sit for about 5 minutes.  Heat the oil in a 10©inch nonstick skillet over medium©high heat.
Add the red peppers and green onions to the eggs. Pour in the egg mixture and cook, without stirring, until the bottom begins to color, about 3 minutes.  Transfer the pan to the broiler, and broil until set and golden on top, about 3 minutes.  Cut into wedges and serve.  Serves 6 to 8.  MSR (Recipe adapted from SAVEUR magazine)