Egg And Potato Chip Tortilla Recipes

EGG AND POTATO CHIP TORTILLA

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat.
• In a medium bowl, beat the eggs.
• Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
• Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
• In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
• Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
• Slide the tortilla onto a plate, quarter and serve.

POTATO CHIP SPANISH TORTILLA

Steps:

• Preheat broiler.
• Beat eggs in large bowl. Add chips, tomato, sweet pepper, and green onion. Set aside for 5 to 10 minutes while the chips soften.
• Heat the oil over medium-low heat in a broiler-safe nonstick skillet. Add egg mixture and cook slowly for 5 to 6 minutes or until the edges are cooked and pull away from the sides of the pan.
• Move pan to broiler; broil for 3 to 4 minutes or until the eggs are set and lightly browned. Remove from oven.
• Loosen the tortilla by running a heatproof plastic spatula around the edges.
• Allow to stand a few minutes before serving.

FERRAN ADRIà'S POTATO CHIP OMELET

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

POTATO CHIP OMELET

Steps:

• 1. Preheat the oven to 375°F. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the potato chips until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly.
• 2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes.
• 3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.