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Potato Chip Frittata

This potato chip frittata is made with tons of fresh herbs and caramelized onions! It's the perfect breakfast, lunch or dinner. Delicious!
4.77 from 21 votes
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  • 2 tablespoons butter
  • 1 sweet onion, thinly sliced
  • salt and pepper
  • 6 large eggs
  • 3 tablespoons heavy cream or half and half
  • cup chopped fresh herbs, like parsley, basil, thyme, chives and rosemary
  • 2 garlic cloves, minced
  • 1 cup freshly grated mozzarella or provolone cheese
  • 2 ½ cups kettle cooked potato chips
  • parmesan cheese, for sprinkling
  • extra chopped fresh herbs, for garnish


  • Preheat the oven to 400 degrees F.
  • Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
  • In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
  • Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
  • Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.


inspired by serious eats

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