Frittata Espanola for One or Two

6 eggs

1- 2 tablespoons diced Manchego cheese (This tastes even better if it’s leftover from your recent wedding)

1 tbsp Locatelli cheese

7 – 10 grape tomatoes, halved

½ tsp chopped yellow or green onion

1 large handful potato chips, slightly crushed (I used Herr’s Kettle Cooked Dark Russets)

2 large pinches smoked paprika

panko

salt and freshly-ground black pepper

bacon fat

Turn on your broiler.

Combine eggs, smoked paprika, a little salt, a lot of pepper, and the Locatelli. Be careful not to overmix. I’ve realized that this is one of the secrets to a tender, not grainy frittata. The other is to not overcook it. Add potato chips to the eggs and press them into the eggs to submerge.

Let this mixture sit for 5 minutes or so while you sweat the onions in an oven-safe frying pan. I love my cast iron skillets for frittata making.

When the onions are tender, add the egg mixture to the pan. After a few seconds, add the tomatoes and Manchego. Make sure everything is pretty much evenly distributed. Gently stir occasionally as if making scrambled eggs.

When you think the bottom ¼ is set, sprinkle panko on top and throw it under the broiler. Broil for 5 – 7 minutes until it’s a puffy, golden brown disk. I like mine topped with a few drops of hot sauce.

Visually, I think a bit of greenery mixed in would have made it more appealing, but it sure tasted good as is.

-Elena