A quick, comforting, and indulgent frittata made with potato chips for a fun mix of softness and crunch in every bite.

2 Tbsp extra-virgin olive oil

1/2 medium yellow onion, minced

8 large eggs

1/4 cup sour cream, plus more for garnish

1 1/2 cups sour cream & onion potato chips, plus more for garnish

2 Tbsp freshly chopped chives, plus more for garnish

Kosher salt, to taste

Freshly ground black pepper, to taste

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Preheat the oven to 375°F. Heat the olive oil in a medium oven-safe skillet over medium heat. Add the minced onion and cook, stirring occasionally, until golden and caramelized, 20–25 minutes.
While the onions cook, whisk the eggs and sour cream together in a large bowl. Add the chips and chives and stir to combine. Let the mixture sit for 10 minutes, then season with salt and pepper.
When the onions are caramelized, pour the egg mixture into the skillet and stir gently to distribute the chips evenly.
Transfer the skillet to the oven and bake until the eggs are just set, 10–12 minutes.
Let the frittata cool for 5 minutes, then garnish with additional sour cream, chips, and chives before serving.

Barbecue or jalapeño chips add fun flavor variations.

Add cooked vegetables like spinach, mushrooms, or peppers for extra nutrition.

Leftovers keep well for up to 3 days in the refrigerator.

Greek yogurt can be used instead of sour cream.