Potato Chip Tortilla Espanola
 
 
Adapted from Food52
Author:
Serves: 4
Ingredients
  • 4 ounces (about 2¼ cups) potato chips such as Lay's
  • 2 ounces thinly sliced serrano ham (or thinly sliced prosciutto, bacon, ham)
  • 3 tablespoons finely chopped jarred piquillo peppers (or pimentos)
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 8 large eggs, lightly beaten
  • pinch of kosher salt
  • a good amount of freshly ground black pepper
  • 1½ tablespoons olive oil
Preparation
  1. Special equipment: Broiler safe 10-inch skillet
  2. Position the rack in the upper third of the oven (about 6 inches from the heat source).
  3. Heat the broiler to high.
  4. Combine the potato chips, serrano ham, piquillo peppers, thyme, eggs, and salt and pepper in a large bowl and let sit to allow chips to soften in the eggs, about 6 minutes, stirring occasionally.
  5. Heat the oil in a 10-inch broiler-safe skillet over medium heat. Add the egg mixture and cook without stirring, until the bottom begins to brown, about 3 minutes. Transfer pan to the broiler, and broil until the top is set but still slightly jiggly on top, about 2 minutes. Transfer tortilla to a plate and cut into wedges. Serve warm or at room temperature.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/01/26/potato-chip-tortilla-espanola/