Potato Chip Tortilla
From Dorie Greenspan’s Around My French Table, reprinted with the author’s kind permission
Serves 4 for lunch, 8 for hors d’ouevres
3-1/2 ounces (half of a 7-ounce bag) potato chips
4 large eggs
1 small onion, finely chopped, or 6 scallions, white and light green parts only, thinly sliced (optional)
¼ cup minced fresh herbs, such as cilantro, parsley, or basil, or a combination
2 garlic cloves, split lengthwise, green germ removed, and finely chopped
Pinch of cayenne or piment d’Esplette
Salt and freshly ground pepper
1 tablespoon olive oil
Put the potato chips in a bowl, reach in, and crush the chips – a noisy, greasy job that leaves you with potato-chip fingers you’ll want to lick.
Put the eggs, onion or scallions (if using), herbs, garlic, and cayenne or piment d’Esplette into another bowl. Season with a little salt and pepper and whisk to combine. Pour the eggs over the chips and stir to blend well.
You’ll need a small skillet that can go under the broiler: 9 inches is about as big as it should be. I use an old-fashioned cast iron skillet, but a nonstick skillet is also good. (If you’re not sure that the handle can go under the broiler, wrap it in foil.) Position a rack under the broiler so that when you slide the skillet onto it, it will be about 6 inches from the heat source. Turn on the broiler.
Place the skillet over medium heat and pour in the olive oil. When the oil is hot, give the eggs and chips a last stir and pour them into the pan. Use a fork to push the mixture out to the edges of the pan if necessary, then turn the heat down to low. Cook the tortilla for 2 to 3 minutes, or until it is set around the edges, including the top edge. (Being set is more important than the timing, so just keep watching the eggs.) Remove the pan from the heat and run a heatproof spatula around the edges and under the tortilla in case it has stuck to the pan.
Slide the pan under the broiler and cook until the top of the tortilla is set, about 1 minute. Slide the tortilla onto a serving platter or board, and serve warm or at room temperature.