Position the rack in the upper third of the oven (about 6 inches from the heat source).
Heat the broiler to high.
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.
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/