Molly combines a carton of eggs and a bag of potato chips to whip up a creamy, fluffy Harissa Potato Chip Frittata!#MollyYeh #GirlMeetsFarm #FoodNetwork #Harissa #PotatoChip #FrittataSubscribe to Max to stream more #GirlMeetsFarm! #StreamOnMaxGet the recipe https://foodtv.com/3ZbCSBPSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Harissa Potato Chip FrittataRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 40 minActive: 20 minYield: 6 to 8 servingsIngredientsFrittata:12 large eggs1/2 cup (120 grams) heavy cream1 cup (92 grams) sliced roasted red bell peppersKosher salt and freshly ground black pepper3 tablespoons (41 grams) olive oil1 large yellow onion, sliced8 ounces goat cheese2 cups (68 grams) kettle cooked potato chipsFlaky salt1 tablespoon each of chopped fresh flat-leaf Italian parsley, mint, cilantro and dill, for servingLemon wedgesHarissa Sauce:3 tablespoons (73 grams) harissa2 tablespoons (60 grams) full-fat plain Greek yogurt2 tablespoons (55 grams) mayonnaiseJuice of 1/2 lemonDirectionsPreheat the oven to 375 degrees F.In a large mixing bowl, whisk the eggs and heavy cream until completely combined. Stir in the roasted red bell peppers, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.Heat the olive oil in a 12-inch cast-iron or non-stick skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and starting to brown on the edges, about 7 minutes. Pour the egg mixture into the skillet. Dollop the goat cheese all over the eggs. Then, sprinkle the potato chips on top in an even layer. Transfer to the oven to bake until the eggs are set and the edges begin to brown, 15 to 20 minutes.In a small mixing bowl, stir together the harissa, yogurt, mayonnaise and lemon juice.Remove the frittata from the oven and drizzle with the creamy harissa sauce. Sprinkle with flaky salt, chopped herbs and freshly ground black pepper. Cut into 8 pieces and serve warm, at room temperature or cold. Serve with lemon wedges and extra sauce on the side.Cooks NoteKeep leftovers in an airtight container for up to 4 days. Warm a slice in a skillet over medium heat for 5 minutes, or the whole frittata in a 300 degree F oven for 10 minutes.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Harissa Potato Chip Frittata | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=8h0lCrYTDnQ
