Active Time

　　15 minutes

　　Total Time

　　30 minutes

　　Seriously, how is a potato chip any different from the fried potato that’s traditionally part of this Spanish staple?

　　

Ingredients

Makes 6 servings

　　5 eggs

　　1 1/2 tablespoons milk (any fat content)

　　Salt and pepper

　　1 tablespoon olive oil

　　1 leek, sliced (about 1/2 cup)

　　½ onion, sliced (about 1/2 cup)

　　1 carrot, shredded (about 1/2 cup)

　　4 tablespoons shredded cheese (such as cheddar or—our favorite—smoked provolone)

　　Potato chips

　　

Step 1

1. Preheat oven to 325°F.

　　

Step 2

2. Whisk together the eggs, milk, salt, and pepper; set aside.

　　

Step 3

3. Heat the oil in a skillet over medium heat. Add the leek and onion with a pinch of salt. Cook until tender, about 5 minutes.

　　

Step 4

4. Add the carrot; cook for 1 minute more. Remove from heat.

　　

Step 5

5. Grease a 6-cup muffin tin. Divide the cheese among the cups, then the vegetables.

　　

Step 6

6. Pour in the egg mixture until each cup is three-quarters full. Add a few potato chips to each.

　　

Step 7

7. Bake until cooked through, 12 to 15 minutes. Run a knife around the edges to loosen; serve.