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Potato Chip Omelette

May 2019

This variation on the classic Tortilla Española uses olive oil-fried potato chips in place of freshly-fried potatoes ... a time-saving technique that produces a delicious, quick meal

Serves 4

7 large eggs
1 large bag (6.7 ounces) José Andrés Potato Chips or other olive oil-fried potato chip
2 teaspoons salt
4 tablespoons Spanish extra virgin olive oil

Break 6 of the eggs into a large mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 5 minutes. Beat the remaining egg in a small bowl and add it to the egg-chip mixture. Add the salt.

Heat 2 tablespoons of the oil in a small sauté pan (no bigger than 6 inches in diameter) over a medium flame. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking to the bottom of the pan. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Then lower the temperature and cook for one minute more.

Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons of olive oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for another 60 seconds, until the bottom has fully set. Slide tortilla onto a clean serving plate, garnish with a sprinkle of sea salt and a handful of the unused chips. Serve immediately.