Salt & Vinegar Frittata

This frittata (Italian omelet) is made with salt & vinegar potato chips and you may be wondering why. Frittatas are often made with very thinly sliced potatoes that must be precooked prior to making the frittata. The potatoes chips give you the taste of the potatoes, are a lot easier, and add a little crunch to the top of the frittata as well.

Makes 4-6 servings

Ingredients
¼ C Extra-Virgin Olive Oil
1 Small Onion (diced)
¼ lb Pancetta (thinly sliced then diced)
5 Large Eggs (room temperature)
1 TBS Balsamic Vinegar *
3 C (about 2 ounces) Salt & Vinegar Potato Chips
Ground Pepper (to taste)
9" or 10" Non-Stick Skillet with Oven Proof Handle * 

Preheat broiler on high. Set oven rack on the highest level.

Dice one small onion and the pancetta. Heat 2 TBS of olive oil in the skillet over medium heat until the oil shimmers. Add the diced onion and the pancetta. Cook until the onions are soft and the pancetta starts to crisp. Remove from the pan into a bowl.

Beat 5 eggs and add them to the cooked onions with one tablespoon of balsamic vinegar and mix thoroughly. Add the salt & vinegar chips and the pepper. Mix until the chips are coated with the egg mixture.

Wipe out the frying pan and add two tablespoons of olive oil. Heat over medium heat until the oil shimmers. Add the egg and chip mixture and cook until the edges are set but the center is still a little wet. You should be able to shake the pan and have the entire frittata move. If the edges are sticking go around the edge with a silicone spatula to release the frittata.

Place the frying pan on the top shelf of the oven under the broiler. Cook until the top is a pale golden brown. Slide onto a plate or place the plate on top of the frittata and flip it over.

Cut into wedges and serve with some good Italian bread or focaccia.

* Pronto Substitutes 
Balsamic – you can use white wine or sherry vinegar or use a herb flavored balsamic which is what I prefer for this dish.

* Skillet – You can also use a well seasoned 9 or 10 inch cast iron skillet. It may be harder to get it out than in a non-stick skillet. Never use a skillet that has a rubber handle, make sure it is oven rated with a metal handle.

To print a copy of this recipe go to Salt & Vinegar Frittata  .