Potato Chips Frittata

• 20 potato chips
• 8 eggs
• 1 large onion
• 4 spring onion bulbs
• 2 fresh red chillies
• 2 stalks spring onion greens
• Salt to taste
• Black pepper powder to taste
• ½ cup fresh cream
• 2 tbsp + 4 tsps butter
• 4 tsps olive oil
• Feta cheese for sprinkling
• Red cherry tomato halves for garnish
• Chives for garnish
  

Directions

1. Thinly slice onion and spring onion bulbs. Chop red chilli and spring onion greens.
2. Break 4 eggs into a large bowl. Add salt and black pepper powder and whisk well. Add half the fresh cream and whisk again.
3. Add half the spring onion greens and mix well.
4. Heat 1 tbsp butter and 2 tsps olive oil in a non-stick pan. Add half the onion, half the spring onion bulbs and half the red chillies, mix and sauté till golden brown.
5. Arrange half the potato chips on top of this mixture and crumble some feta cheese over it.
6. Pour the egg mixture and spread evenly. Add 2 tsps butter on the sides, cover and cook on medium heat for 3-5 minutes.
7. Place a plate upside down over the pan and flip the pan and gently slide in the uncooked side of the frittata facing down in the pan. Cook for 2-3 minutes.
8. Transfer the frittata onto a serving platter, garnish with cherry tomatoes and chives. Cut into wedges and serve hot.
9. Cook the remaining eggs in the same way.