Potato Frittata


  • 4 oz. (about 2 ¼ cups) crushed thick-cut potato chips, like Cape Cod brand
  • 2 oz. thinly sliced serrano ham or prosciutto
  • ¼ 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


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.