Best 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.

HOW TO MAKE HOMEMADE TORTILLA CHIPS

Steps:

• Stack the tortillas and cut into 6 even wedges.
• Heat 1½ -inches of oil in a 6- to 8-quart dutch oven until a deep-fry thermometer registers 350˚. Working in 3 to 4 batches, add the tortillas, stirring occasionally to keep the tortillas in the oil. Cook for about 1 minute until lightly golden and crunchy.
• Remove with a spider or slotted spoon to a paper towel-lined sheet tray. Sprinkle immediately with kosher salt. (The chips will continue to turn golden as they cool.)

EGG AND TORTILLA CHIP BAKE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
• Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.

POTATO-CHIP TORTILLA

Steps:

• Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
• Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.

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.