potato chip tortilla

Ingredients for 2 servings:

• 4 large eggs
• 60 g potato chips
• Salt and pepper, freshly ground
• Paprika powder, optional
• 1 tbsp olive oil

Instructions

Working time approx. 4 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 13 minutes

a quick and easy tortilla made from potato chips, guaranteed not authentic

Crack the eggs into a mixing bowl and beat vigorously with a whisk. Mix in the potato chips and season with salt, pepper, and paprika to taste. Let the chips sit for 5 minutes to absorb a little moisture. Heat the olive oil in a pan over medium heat. Add the egg and potato chip mix to the pan and spread evenly. Fry until the underside is browned but the top is not completely set. This should take about 2 minutes. Place a large, flat plate on the pan and carefully but quickly turn the plate and pan together so that the tortilla is on top of the plate with the browned side. Then slide the tortilla back into the pan and cook briefly for about 2 minutes to finish cooking. Slide the potato chip tortilla onto a plate or cutting board and cut into pieces. The tortilla tastes good both hot and cold and can be easily adapted to your own taste, e.g. For example, frying diced onions or ham in olive oil before adding the egg and potato chip mix. This recipe is a great way to use up leftover potato chips without much effort. The slightly thicker kettle chips are particularly good, but you can also use regular chips. Unfortunately, the dish doesn’t work as well with tortilla chips. When it comes to flavors, it’s best to choose chips that you already enjoy. I like more intense flavors like chili or salt and vinegar, for example.