Potato Chip Spanish Tortilla

Name: Potato Chip Spanish Tortilla
Ingredients: 10 large eggs; 1 tsp kosher salt; 1/2 tsp black pepper; 1 (7.5-oz) bag jalapeno-flavored kettle-cooked potato chips, coarsely crushed (about 4 cups); 6 tbsp extra-virgin olive oil, divided; 1 large yellow onion, thinly sliced (about 2 1/2 cups)

Food & Wine's playful Spanish tortilla from Craig Ruff — jalapeno kettle chips folded into custardy eggs with sweet caramelized onions for a shortcut take on tortilla espanola with a fraction of the effort and a subtle, welcome heat.

Ingredients

10 large eggs
1 tsp kosher salt
1/2 tsp black pepper
1 (7.5-oz) bag jalapeno-flavored kettle-cooked potato chips, coarsely crushed (about 4 cups)
6 tbsp extra-virgin olive oil, divided
1 large yellow onion, thinly sliced (about 2 1/2 cups)

Instructions

Whisk together eggs, salt, and pepper in a large bowl until well combined. Fold in the crushed potato chips and let sit, stirring occasionally, until softened, about 10 minutes.
Heat 5 tbsp oil in a 10-inch nonstick skillet over medium. Add onion and cook, stirring occasionally, until softened and lightly browned around edges, 8-10 minutes. Set aside to cool slightly, about 5 minutes.
Stir the onion mixture into the egg mixture. Heat the remaining 1 tbsp oil in the same skillet over medium. Add the egg mixture and cook, stirring constantly and gently shaking the skillet, for 15 seconds, then spread into an even layer.
Reduce heat to medium-low, cover, and cook until browned on the bottom and the top is almost set, 3-4 minutes. Remove from heat, invert onto a large plate, and serve.

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