Route 11 Spanish Potato Chip Omelet

Concept of Dish:
You might think that using chips-even good quality, handcooked ones would be a cheap twist on the classic tortilla de patata. You’d be wrong. This may be fast and easy so you can create a wonderfully smooth tortilla in just a few minutes. But the chips come alive in this recipe, returning to their natural roots with incredible speed. This dish proves that a good tortilla is simply egg, potato, and the right frame of mind.

For the Omelet

6 large eggs
4 oz good quality chips
¼ cup extra virgin olive oil
Salt to Taste 

Break the eggs into a large mixing bowl. Add chips and stir, crushing the chips as you blend the eggs together.

Heat half the oil at a medium temperature in a small frying pan, no bigger than 6 inches in diameter. Stir the wooden spoon to stop the eggs from sticking to the bottom of the pan.

Shake the pan to keep the mixture loose for 10 seconds as the eggs stick together. Fry for another minute on low heat.

Place a plate over the pan and invert the tortilla, uncooked side down, onto the plate. Carefully slide the tortilla back into the pan, add a little more oil before returning the tortilla back to the pan.

Cook for one more minute.