This clever riff on a classic Spanish egg dish uses potato chips for fantastic flavor and texture.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 10 large eggs
- 1/4 cup milk
- Kosher salt and freshly ground black pepper
- 2 cups plain, salted potato chips
- 1/2 cup chopped roasted red peppers
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon smoked sweet paprika
- 1 tablespoon extra-virgin olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 311 mg |
| Sodium | 294 mg |
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 311 mg |
| Sodium | 294 mg |