Egg And Potato Chip Tortilla - cooking recipe

Ingredients

4 large eggs
2 cups coarsely crushed potato chips
2 tablespoons finely chopped serrano ham
2 tablespoons finely chopped piquillo peppers
fresh ground pepper
1 teaspoon extra virgin olive oil

Preparation

Preheat the broiler and position an oven rack 8 inches from the heat.
In a medium bowl, beat the eggs.
Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
Slide the tortilla onto a plate, quarter and serve.