Easy Tortilla Espanola

steps

1. In a 10″ non-stick sauté, pan heat 2 tablespoons of olive oil and sauté sliced onion until very soft and translucent (don’t brown) approximately 10 minutes. Season the onions to taste with salt.
2. In a large bowl, whisk eggs and add potato chips. Stir until totally soaked through with egg.  Season with approximately 1/2 teaspoon of salt.
3. Add onions to the egg/potato chip mixture and stir thoroughly.
4. Add 2 tablespoons of oil in a 10” non-stick pan and warm over medium heat until hot.
5. Add the tortilla mix and stir once after eggs on bottom just start to set but before they start to brown.
6. Allow mix to sit in pan without moving until one side is slightly brown, holds its shape, and moves freely as one unit in the pan.
7. Taking something flat, such as a small cutting board or the back of a sheet pan, cover the sauté pan and flip the tortilla out onto the sheet pan.
8. Slide it carefully back into the pan with the runny side down.
9. Let sit until golden brown on second side and mostly set, but slightly runny in the middle when pierced with a knife.  Turn out onto a large plate and let come to room temperature and serve or refrigerate overnight.
10. Remove from refrigerator at least 1 hour before serving so that it will come back up to room temperature.
11. When ready to serve, cut into triangles or smaller hors d’oeuvres size cubes.

Editor’s Note: The chef recommends using Tefal nonstick pans for this, but a very well-seasoned cast iron skillet could work as well.