Harissa Potato Chip Frittata Recipe | Molly Yeh
When Molly wants to whip up something fast and satisfying for her kids, eggs are her go-to ingredient. And when the kids aren't looking, potato chips are her secret indulgencethey're her weakness. This recipe brings those two favorites together in a creamy, fluffy frittata filled with melty goat cheese and finished with a tangy harissa sauce. It's a dish that's both comforting and a little decadent. Imagine the crunch of kettle chips mingling with rich eggs and spicy harissapure kitchen magic that'll have everyone rushing to the table!
Level: Easy
Yield: 6 to 8 servings
Total: 40 min
Active: 20 min
Nutritional Analysis Per Serving (1 of 8 servings)
Calories: 394
Total Fat: 32 g
Saturated Fat: 12 g
Carbohydrates: 10 g
Dietary Fiber: 1 g
Sugar: 3 g
Protein: 17 g
Cholesterol: 313 mg
Sodium: 448 mg
Ingredients
Frittata:
- 12 large eggs
- 1/2 cup (120 grams) heavy cream
- 1 cup (92 grams) sliced roasted red bell peppers
- Kosher salt and freshly ground black pepper
- 3 tablespoons (41 grams) olive oil
- 1 large yellow onion, sliced
- 8 ounces goat cheese
- 2 cups (68 grams) kettle cooked potato chips
- Flaky salt
- 1 tablespoon each of chopped fresh flat-leaf Italian parsley, mint, cilantro and dill, for serving
- Lemon wedges
Harissa Sauce:
- 3 tablespoons (73 grams) harissa
- 2 tablespoons (60 grams) full-fat plain Greek yogurt
- 2 tablespoons (55 grams) mayonnaise
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, whisk the eggs and heavy cream until smooth. Mix in the roasted red bell peppers, 1 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- Heat the olive oil in a 12-inch cast-iron or non-stick skillet over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until the onion is tender and lightly browned at the edges, about 7 minutes. Pour the egg mixture into the skillet. Dot the goat cheese over the top. Sprinkle the potato chips evenly across the surface. Place the skillet in the oven and bake until the eggs are set and the edges are golden, 15 to 20 minutes.
- In a small bowl, combine the harissa, yogurt, mayonnaise, and lemon juice.
- Take the frittata out of the oven and drizzle with the creamy harissa sauce. Top with flaky salt, chopped herbs, and a grind of black pepper. Slice into 8 pieces and serve warm, at room temperature, or chilled. Offer lemon wedges and extra sauce on the side.
Storage: Store leftovers in an airtight container for up to 4 days. Reheat a slice in a skillet over medium heat for 5 minutes, or warm the whole frittata in a 300 degree F oven for 10 minutes.
Craving a quick, crowd-pleasing brunch? Dive into this irresistible frittata and let the flavors surprise you!
