- 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.
- 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.
- Add onions to the egg/potato chip mixture and stir thoroughly.
- Add 2 tablespoons of oil in a 10” non-stick pan and warm over medium heat until hot.
- Add the tortilla mix and stir once after eggs on bottom just start to set but before they start to brown.
- 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.
- 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.
- Slide it carefully back into the pan with the runny side down.
- 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.
- Remove from refrigerator at least 1 hour before serving so that it will come back up to room temperature.
- 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.
- from Chef Katie Button, Cúrate, Asheville, NC