Ingredients
8 large eggs, beaten
4 oz. thin-cut potato chips
1 tbsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
2 tbsp. olive oil
1 garlic clove, halved
1/3 c. sour cream
2 tbsp. freshly chopped chives, plus more for garnish
1 tsp. lemon juice
1 tsp. lemon zest
Kosher salt
Preparation
Step 1Heat oven to broil on high. In a large bowl, fold together eggs, potato chips, and rosemary. Season with salt and pepper and let sit undisturbed for 5 minutes.Step 2In a 10” skillet over medium heat, heat oil and garlic clove. Cook garlic, stirring occasionally, until tender and lightly golden. Transfer garlic to a cutting board and pour in egg mixture. Cook, without stirring, until edges begin to turn golden and pull away from the edge of the pan. Transfer skillet to oven and broil until center of tortilla only slightly jiggles, 2 to 4 minutes, depending on the strength of your broiler. Step 3Meanwhile, mince cooked garlic halves and place them in a medium bowl with sour cream, chives, lemon juice, and lemon zest. Season with salt and stir to combine.Step 4Let tortilla cool 10 minutes, slice into wedges, and serve topped with sour cream sauce and more chives.
With the addition of rosemary, this simple frittata is much greater than the sum of its parts. Topped with garlicky, lemony sour cream sauce, it’s downright delicious. Made this? Let us know how it went in the comment section below!
