POTATO CHIP SPANISH TORTILLA
This is based on a recipe from George Duran's book, Take This Dish and Twist It. He says, "Make this recipe more memorable by using thick-cut, gourmet chips and only the freshest eggs." Tip: If the handle of your skillet is made of plastic, simply wrap it with foil before placing it in the oven. Be sure your skillet is oven-safe (it should say so on the bottom of the pan or in the manufacturer's directions). Tip: if the handle of your skillet is made of plastic, simply wrap it with foil before placing it in the oven. Be sure your skillet is oven-safe (it should say so on the bottom of the pan or in the manufacturer's directions). I haven't tried this yet, but it looks fun!
Provided by mersaydees
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 346.8, Fat 23.7, SaturatedFat 4.2, Cholesterol 279, Sodium 297.5, Carbohydrate 22.3, Fiber 2.4, Sugar 1.7, Protein 12.5
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