Spanish Potato Frittata

By stancec44

Eschewing the dirty work of peeling, slicing, and frying the potato, Adria substitutes a generous handful of store-bought thick-cut potato chips, which soften to just the right tenderness thanks to a soak in the beaten egg before the omelet is cooked. Innovative as this approach may be, the result is absolutely canonical.

Ingredients

• 4 oz. (about 2 1⁄4 cups) crushed thick-cut potato chips, like Cape Cod brand
• 2 oz. thinly sliced serrano ham or prosciutto
• 1 ⁄4 cup finely chopped canned piquillo peppers or pimentos
• 1 tbsp. thyme leaves
• 8 eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. olive oil

Preparation

Step 1

Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.

Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve.