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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Seriously, how is a potato chip any different from the fried potato thats traditionally part of this Spanish staple? Ingredients:
5 eggs |
1 1/2 tablespoons milk (any fat content) |
salt and pepper |
1 tablespoon olive oil |
1 leek, sliced (about 1/2 cup) |
1/2 onion, sliced (about 1/2 cup) |
1 carrot, shredded (about 1/2 cup) |
4 tablespoons shredded cheese (such as cheddar orour favoritesmoked provolone) |
potato chips |
Directions:
1. 1. Preheat oven to 325°F.
2. 2. Whisk together the eggs, milk, salt, and pepper; set aside.
3. 3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.
4. 4. Add the carrot; cook for 1 minute more. Remove from heat.
5. 5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.
6. 6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.
7. 7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.
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