Photo: Potato-Chip Tortilla Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 white onion, halved and thinly sliced
- Kosher salt and freshly ground pepper
- 12 large eggs
- 1 8.5-ounce bag thick-cut potato chips (about 10 cups)
Directions
Preheat the oven to 350. Heat 2 tablespoons 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.
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.
Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. 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 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.
Photograph by Stephanie Foley
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By copperpenny22
on December 01, 2010
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Well, it was all that...and a bag of chips, as they say. This was so easy, I decided to add steps to make it complicated:
- I used sea salt flavored kettle chips, but you could use a flavored one like cheddar, too.
- I added sage to the onions in the first step.
- I added shredded smoked mozzarella to the final mixture. I also added it to the top in the last 5 minutes or so of baking.
- I skipped the final step that calls for you to put it back on top of the stove and cook for 5 minutes. I just turned the oven down a bit and cooked it for 45 minutes.
- Next time, I think I'll try and add Italian sausage or bacon.
Mr. liked it, and is currently telling all of his friends how his wife made something magical with a bag of kettle chips.
By SparkleKristy
Washington DC
on April 20, 2010
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I have a similar recipe in Jose Andreas' Tapas cookbook and have been curious to try it.
Though it is not the same as homemade, as a standalone, it is still really good and impressive for guests. I garnished mine with a few more sauteed onions. It was a hit for a pre-event brunch I hosted last weekend. Everyone thought it was much fancier than it really was.
I think one could garnish it with tapenade, sour cream or many other tasty toppings. I will look for even thicker potato chips (if I can find them, so they hold thier own a little stronger against the eggs.
I will definitely make this again, stand by and take in the compliments.
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