Potato chip cup Frittata/Bite size egg breakfast

Omelette in potato cups

I am wondering, what if chickens were not domesticated and they delivered chicks instead of eggs! I’m sure our dietary intake would be totally messed up! But thank god, we are blessed with both. So I express my gratitude to the maker, before cooking every egg!

When a plain omelette becomes boring…(as if that will even happen…just an excuse,) I switch to its other variations. Italian Frittata and Spanish omelettes are eggs cooked in a skillet with some more extra ingredients to cheer up.

Eggs in Frittata are beaten vigourously and ingredients like bell pepper, mushroom, tomato or meat are added to make a fluffy omelette in a skillet where the top remains yellow. Spanish omelette has potatoes which are diced and cooked in oil before adding to the eggs. The other main ingredient in it is onion. This is cooked in a skillet with additional vegetables on medium heat and flipped carefully to brown both sides.

Trying to name this dish, I was quite confused because I went free style to create the cups and incorporated eggs to make a Frittata but the potatoes gave it a Spanish air. As I did not flip it, I should stick with Frittata…right! Baking omelette in muffin pan is a time tested recipe. It is always interesting to experiment and change a dish ever so slightly to give it a personal touch. Adding potato in a different style is my new venture.

Occasionally, I am left with a bag of potato chips having a hostile, don’t-like-it flavour. This time it is salt and vinegar and it sat in the pantry with its opened mouth clipped. I devised a plan to finish off that bag and give it a new lease of life.  These mini Frittatas swept me off my feet with its amazing flavour, crispy potato chips and spongy eggs, making me sing its praise.

There is no hard and fast rule for cracking an egg and making it, egg-citing!

Ingredients

• 4 eggs
• 1 tbsp milk
• 30 oval shaped potato chips
• 1/2 white onion
• a small piece of green bell pepper
• few slices of tomato
• carrot slices to decorate
• salt and pepper
• a pinch turmeric powder
• few coriander leaves
• coconut oil to coat paper liner

1. Soak potato chips in a bowl of water until it is soft.
2. Place soaked potato chips on a kitchen towel to drain excess water.
3. Chop onions, bell pepper and tomato into small pieces.
4. Break eggs into a bowl and whisk gently adding turmeric powder, milk, chopped onion, bell pepper, tomato, salt and pepper.
5. Preheat oven to 350° F.
6. Take a muffin pan and drop paper muffin liners in 6 cups.
7. Coat the inside of the paper liners generously with coconut oil.
8. Arrange 4-5 potato chips in the paper liners with the oval ends projecting above.
9. Fill 1/2 cup with egg mixture and decorate top with cilantro leaves, tomato and carrot slices.
10. Bake in the center of the oven for 20-25 minutes until the chips are crisped.

This makes 6 mini Frittatas. It is ready when the soggy chips firm up and hold like petals. I guess, longer time made the egg mixture shrink a bit. Maybe soak the chips less!

On soaking, the oil from the chips float to the top and it is quite alarming to see all that fat emerge. This will eventually, help you cut down on crunching those chips.

Baked in muffin pans these make an excellent appetizer, snack, breakfast or brunch item. These are delicious hot, warm or cold. They are done at the same time to serve the whole family saving time and effort. The smell of crisping potatoes and eggs baking is irresistible and everyone will rush to the breakfast table without an invite. Talk about a fun way to start a day!

I am sending this recipe to Fiesta Friday# 54 at https://thenovicegardener.wordpress.com/

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