Tag Archives: Potato Chips

TERRA Blues Giveaway!

I love chips. I mean, how could I not? Potato, corn, tortilla, vegetable… you name it, I’ll eat it in chip form. Except for banana chips, because I despise bananas. So, when I was offered a bag of TERRA Blues Chips to review and then giveaway on the blog, I was all ears!

TERRA Blues chips are made from the blue potato, which has a nutty flavor and a blueish-purple hue. It also has 40% less fat than the leading potato chip (6 grams versus 10 of fat), and they’re pretty darn good! Like most chips, I start eating them, and the next thing I know I look down and the bag is almost empty. Oops…

If you’ve ever flown on JetBlue you’ve likely had them (they’re the official snack of the airline). They’re actually hosting a contest of their own at TERRAchips.com, where you can enter to win a four day/ three vacation at Beaches Turks & Caicos Resort Villages & Spa for two adults and two children – you better believe I’m going to enter!

Monday (March 14th), is not only Pi Day, but also National Potato Chip Day! So, in honor of that I am giving away a bag of TERRA Blues chips and a coupon for another free bag of TERRA chips, so you can try another one of their yummy options (may I recommend their sweet potato chips – a personal favorite of mine)! You have between now and Sunday 3/13 at 9pm EST to enter, and I’ll pick a winner and announce it on National Potato Chip Day!

Here’s how to enter:
1. Leave a comment telling me about your favorite chip
2. Follow me on Twitter
3. Re-tweet the giveway: @FoodosaurusRex is giving away TERRA Blue chips in honor of National Potato Chip Day!

… If you do more than one of the above, make sure to come back and leave a comment for each!

 

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Potato Chips and Eggs for dinner!

As I mentioned yesterday, I was planning on making a Potato Chip Tortilla this week. I had every intention of making it yesterday, but when shopping on Saturday my head was not in the game, so I left out some key ingredients. Today after work the fiancé and I headed over to the Target near our office to grab an onion and some extra eggs. The particular Target we usually stop at has a pretty impressive produce section. Well, they had no onions! Sure, they had ground beef, green dips, pre-made salads, onions, a ton of fruits, lettuce… but no onion. I decided it was just going to have to be made without the onion.

The recipe is from May’s Food Network Magazine. There was a whole section on incorporating potato chips into your meal. There was potato chip crusted pork, chocolate and toffee drizzled potato chips, and also the potato tortilla. The name can be deceiving. When I hear tortilla, I think of what I wrap my burrito in. Well not this case! This was definitely more like a fritata than anything else. It actually reminded me a lot of the delicious Chilaquiles Fritata I made in February.

I’m all for the super simple recipe. And I am no stranger to breakfast for dinner. Sure, I’m willing to get my hands dirty every once in awhile, but in most cases, after getting home from work at 6:30p, the last thing I want to do is cook for an hour or two, and not eat until it’s almost bedtime. The whole recipe wasn’t ready until about 8pm, but that’s just because it took 30 minutes to bake. I don’t mind that – I was able to do some other things while it was baking. I just hate actively cooking for a seriously long time after a full day.

All I had to do to prepare for this recipe was crack the eggs (I really think I’m the worst egg cracker there is), beat them, add in some spices, and crush up and add my potatoes to the egg mix. The recipe only called for salt and pepper, but I decided to be adventurous and add some chili powder and cayenne pepper, since we like things with a kick! This particular recipe assumes you have a skillet that has oven-friendly handles. Well, I do not. So after cooking it on the stove-top for about 5 minutes, I had to transfer it to a Pyrex dish to put in the oven. No biggie, but kind of annoying. Since I’m a cheese lover, I also added some shredded mozzarella to the top, and let it bake.

After baking and letting it cool, it had a loaf-like consistency. I decided to have mine with a little Frank’s Red Hot, while the fiancé chose to use Sriracha. It was perfect! There was just the right amount of egg flavor (I’m not a huge egg fan), and a nice potato chip flavor. It sounds like it would be a very odd combination. But believe me, it was delicious! We just had it with a simple green salad, and were good to go. We have plenty of left overs, so I’m looking forward to having some of that with some Green Giant microwaveable veggies for lunch tomorrow!

So whether you’re looking for a brunch item, or maybe you want breakfast for dinner, all you need for this recipe is a few key ingredients, and about 45 minutes. Then you can tell everyone you had eggs and potato chips!

Potato Chip Tortilla

Ingredients:
3 tbsp extra-virgin olive oil
1 white onion, halved and thinly sliced
12 large eggs
1 8.5 oz bag of thick-cut potato chips (about 10 cups)
Kosher salt & ground pepper

Directions:
1. Preheat oven to 350 degrees. Heat 2 tbsp of olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
2. Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
3. Heat the remaining 1 tbsp of olive oil in the skillet over medium heat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30-35 minutes.
4. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.

Happy nomzing!

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