½ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons salted butter
3 cups thick-cut sour cream and onion or plain potato chips (105 g)
2 scallions, thinly sliced, plus more for garnish
3 tablespoons fresh chives, plus more for garish
3 tablespoons fresh dill, plus more for garnish
3 tablespoons sour cream
Nutrition Info
Calories 289
Fat 19g
Carbs 20g
Fiber 1g
Sugar 1g
Protein 10g
How to Make It
1. Step
Preheat the oven to 325°F (160°C).
2. Step
Bring a medium saucepan of water to a simmer and season well with salt. Add the sliced potatoes and cook for 3–4 minutes, until tender and starting to turn translucent, but still slightly raw. Transfer to a paper towel-lined plate to drain.
3. Step
In a large bowl whisk together the eggs, heavy cream, 1 teaspoon salt, and pepper until homogeneous.
4. Step
Melt the butter in an 8-inch skillet over medium heat until bubbling, then remove the pan from the heat. Add half of the potatoes, about 1 cup of potato chips, and half of the scallions, chives, and dill. Pour half of the egg mixture over the top. Add the remaining potatoes, another cup of potato chips, and the remaining scallions, chives, and dill. Pour the remaining egg mixture over everything. Dollop the sour cream over the frittata and top with the remaining cup of potato chips.
5. Step
Bake for 22–25 minutes, until the frittata is puffed and set in the center.
6. Step
Let cool for 5 minutes before slicing and serving.
