Chips & Olives Spanish Tortilla

6 large eggs
1 (5 oz.) bag high-end potato chips (such as TerTa Chips), slightly crushed
1 large tomato, seeded and finely chopped
1 (7 oz.) jar pimiento stuffed Spanish Manzanillo olives, drained, halved
3 tbsp chopped scallions
5 tbsp Delizia Chipotle Extra Virgin Olive Oil

Preheat your broiler.
In a large bowl beat the eggs and add the chips, tomatoes, olives, and scallions. Let rest for 5-10 minutes until the chips have softened. Pour the oil into a non-stick skillet, spreading it with a paper towel so it is well coated and put it over medium-hot heat. Add the egg mixture and let it cook slowly until the edges are cooked enough to be pulled away from the side of the pan, about 5-6 minutes. Place the skillet under the broiler and cook until the eggs are set and lightly browned, about 3-4 minutes. Remove from the oven and run a heat-proof spatula around the edge to loosen up the tortilla. Let it rest for a few minutes before removing from the
pan and serving. This can be made several hours in advance and served at room temperature.

Makes 6-8 servings

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