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Servings
Makes 1 10" Tortilla
6 tablespoons olive oil, divided
½ cup thinly sliced onions
¾ teaspoon Roasting Salt
6 large eggs, whisked well
1 large egg
1 - 6.7 oz. bag olive oil potato chips
In a 10” nonstick skillet, heat 2 tablespoons olive oil over medium heat, add onion slices and Roasting Salt. Saute for about 4 minutes or until onions are soft but not brown. Set aside to cool slightly.
In a large bowl stir together the whisked eggs and 2/3 of the bag of chips.
Stir in the cooked onions.
Allow the mixture to sit for about 15 minutes or until most of the liquid is absorbed by the chips.
Beat the remaining egg in a small bowl and stir into the egg-chip mixture.
In the 10” skillet, over medium, heat the remaining 4 tablespoons olive oil.
Add the egg mixture and shake the pan to keep the mixture from sticking. Cook for about 10 minutes.
Use a large round platter or pizza pan to flip the tortilla and cook on the other side for about 3 more minutes or until set inside and light golden brown out.
Let cool. Cut into pie-shaped slices or 2” squares and serve on picks with Aioli.
Quick and Easy Aioli Combine 1 cup Hellman's Olive Oil mayonaise, 2 garlic cloves, grated on a microplane, a pinch of salt and 2 teaspoons lemon juice. Mix well.
