As Jose Andres says in his "Tapas" cookbook, "This dish proves that a good tortilla is simply egg, potato and the right frame of mind." This is an adaptation of his mentor's omelet at the now-closed El Bulli in Spain. The ease and versatility of this dish make it a Payoff Recipe.
Why use Route 11 chips, specifically? A thicker, saltier chip can make this almost inedible. Andres' tip: Keep moving the egg mixture when you pour it in, or it will become thick and heavy.
Servings: 4 appetizer servings
- 7 large eggs
- 4 ounces lightly salted potato chips, such as Route 11 chips
- 4 tablespoons extra-virgin spainish olive oil
Break 6 of the eggs into a mixing bowl. Crush the chips, letting them fall into the bowl. Stir as you blend the eggs together so the chips are evenly coated. Allow the mixture to sit for 5 minutes -- the chips will soften a bit -- then beat the remaining egg and add it to the egg-chip mixture.
Heat 2 tablespoons of the oil in a medium skillet over medium heat. Once the oil shimmers, add the egg-chip mixture; use a flexible spatula to swipe around the edges and lift the tortilla a bit to prevent the eggs from sticking. Shake the pan in a circular motion for 10 seconds to keep the mixture loose. Reduce the temperature to low and cook for a few minutes, until the top is almost set but still a little runny at the center.
Place a plate over the top of the pan and invert the pan so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons of oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for 1 minute, or until the eggs are the desired consistency. Serve immediately.
Adapted from "Tapas: A Taste of Spain in America," by Jose Andres (Clarkson Potter, 2005).
Tested by Bonnie S. Benwick.
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