Egg and Potato Chip Tortilla |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin chips such as Lay's in this recipe for best results. From Food & Wine 2005 Ingredients:
4 large eggs |
2 cups coarsely crushed potato chips |
2 tablespoons finely chopped serrano ham |
2 tablespoons finely chopped piquillo peppers |
fresh ground pepper |
1 teaspoon extra virgin olive oil |
Directions:
1. Preheat the broiler and position an oven rack 8 inches from the heat.
2. In a medium bowl, beat the eggs.
3. Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
4. Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
5. In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
6. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
7. Slide the tortilla onto a plate, quarter and serve.
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