Potato Chip Spanish 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 based on a recipe from George Duran’s book, Take This Dish and Twist It. He says, “Make this recipe more memorable by using thick-cut, gourmet chips and only the freshest eggs.” Tip: If the handle of your skillet is made of plastic, simply wrap it with foil before placing it in the oven. Be sure your skillet is oven-safe (it should say so on the bottom of the pan or in the manufacturer’s directions). Tip: if the handle of your skillet is made of plastic, simply wrap it with foil before placing it in the oven. Be sure your skillet is oven-safe (it should say so on the bottom of the pan or in the manufacturer's directions). I haven’t tried this yet, but it looks fun! Ingredients:
6 eggs |
1 (5 ounce) bag potato chips, slightly crushed (high-end such as terra chips) |
1 large tomato, seeded and finely chopped (3/4 cup) |
1/2 yellow sweet pepper, finely chopped (1/3 cup) |
3 tablespoons green onions, chopped |
1 tablespoon vegetable oil |
Directions:
1. Preheat broiler.
2. Beat eggs in large bowl. Add chips, tomato, sweet pepper, and green onion. Set aside for 5 to 10 minutes while the chips soften.
3. Heat the oil over medium-low heat in a broiler-safe nonstick skillet. Add egg mixture and cook slowly for 5 to 6 minutes or until the edges are cooked and pull away from the sides of the pan.
4. Move pan to broiler; broil for 3 to 4 minutes or until the eggs are set and lightly browned. Remove from oven.
5. Loosen the tortilla by running a heatproof plastic spatula around the edges.
6. Allow to stand a few minutes before serving.
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