Ingredients
- 7 large eggs
- 4 ounce good-quality potato chips, such as
- 2 teaspoon salt
- 4 tablespoon spanish
Preparation
Baking Directions:
You might think that using chips — even good-quality, hand-cooked ones — would be a cheap twist on the classic tortilla de patata.
You’d be wrong.
This may be fast and easy (so fast that you can create a wonderfully smooth tortilla in just a few minutes), but it’s also amazing.
Moistening the chips with the egg makes them come alive, as they return to their natural roots with incredible speed.
This dish proves that a good tortilla is simply egg, potato, and the right frame of mind.
Break 6 of the eggs into a large mixing bowl.
Add the chips and stir, crushing them a little as you blend the eggs together.
Allow the mixture to sit until the chips absorb a lot of the egg, 5 minutes.
Then beat the seventh egg 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 another minute.
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 oil.
Return the tortilla to the pan by sliding it back in, raw side down.
Continue cooking for another 60 seconds.
Serve immediately.
