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Try Gurdeep's double crisp frittata, then discover courgette frittata, broccoli and taleggio frittata, mini picnic frittatas or broccoli and roasted red pepper frittata.

The potato chip tortilla – made famous thanks to Ferran Adrià – has become something of a viral hit on Instagram and TikTok. It’s simple to make: eggs are whisked, combined with potato crisps, Spanish ham, pimentos and thyme, then slowly cooked on a hob until just set. It’s led to countless remixes, including Italian-inspired frittatas, cooked first on the stove, then finished in the oven or grill.

Frittatas are the signature dish of Bristol-based Elly Curshen (also known on Instagram as @ellypear), renowned for her inventive no-waste recipes: “I started making frittatas at The Pear Café because I wanted an alternative to sandwiches that people could take away easily,” she tells me. “The frittata was the perfect answer and became not only my signature dish but my favourite final resting place for leftovers.” Elly always starts with the same base of cooked new potatoes fried in butter or oil, eggs and cheese, such as a good cheddar. “After that, you’re only limited by your imagination,” she continues. “One combo that works really well is a curried cauliflower frittata – made using both the florets and leaves of the cauliflower, along with fresh coriander, curry powder, mustard seeds and nigella seeds. Serve with mango chutney.” My frittata here takes inspiration from both Ferran and Elly, with the culinary delights of thick-cut crinkle crisps and Chinese chilli crisp combined into something simple but delicious.


Double crisp frittata recipe

  • 30g unsalted butter
  • oil
    for frying
  • 2 medium onions
    sliced
  • 1 large red pepper
    sliced
  • 2 tbsp balsamic vinegar
  • 2 tbsp Chinese chilli crisp oil
    plus extra to garnish
  • 20g chives
    finely chopped, plus extra to garnish
  • 10 eggs
  • 1 large garlic clove
    minced
  • 60g parmesan
    grated, plus extra to serve
  • 125g thick-cut crinkle potato crisps
    plus extra to serve
  • green salad
    to serve

Nutrition: per serving

  • kcal398
  • fat28g
  • saturates11g
  • carbs16g
  • sugars5g
  • fibre3g
  • protein19g
  • salt1.3g
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Method

  • step 1

    Heat the butter and a splash of oil in a large ovenproof frying pan over a medium heat and cook the onions and pepper with a pinch of salt for 13-15 mins or until just starting to turn golden. Stir through the vinegar, cooking for 1-2 mins or until the liquid has evaporated. Stir in the chilli crisp and chives. Tip the mixture into a bowl and leave until cool.

  • step 2

    In another large bowl, combine the eggs, 1 tsp of black pepper, the garlic, parmesan and a good pinch of salt. Stir through the cooled onion mixture, followed by the crisps, being careful not to crush them. Set aside for 2 mins.

  • step 3

    Heat the grill to its highest setting. Heat a splash of oil in the frying pan over a medium-low heat, swirling or brushing it all over the base of the pan. Ladle in the mixture, gently spreading it out evenly. Cook for 8-10 mins or until the base has started to set but not burn. Use a spatula to loosen from the sides.

  • step 4

    Cook under the hot grill for 8-10 mins or until the frittata is just set in the middle. If needed, return it to the hob – it should be just set in the middle but with no uncooked egg.

  • step 5

    Invert the frittata onto a plate and garnish with more parmesan, chives, chilli crisp and a handful of crushed crisps for extra crunch. Serve with a green salad.

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