I’ve always wanted to make the potato chip tortilla that inspired this recipe, but the salt and vinegar touch actually made it happen. My inability to flip a tortilla competently continues, so this looks messy as always, but the flavors were there. I made two of these to serve six people, and was glad I doubled the recipe.
For the aioli (optional, but I made it and it was pretty good)
1/2 cup mayonnaise
2 medium garlic cloves, finely minced or grated on a microplane grater (about 2 teaspoons)
3 tablespoons extra-virgin olive oil’
2 teaspoons water
Kosher salt and freshly ground black pepper
For the Tortilla:
1/4 cup extra-virgin olive oil
1 small onion, finely sliced (about 3/4 cup)
5 large eggs
1 tablespoon sherry or white wine vinegar
3 cups (about 2 1/2 ounces) Kettle-style salt and vinegar chips
For the aoli, combine mayonnaise and garlic in a bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Whisk in water. Season to taste with salt and pepper and set aside. I actually did this in the blender, which was fine.
For the omelet, heat 2 tablespoons olive oil in a 10-inch nonstick over medium-high heat until shimmering. Add onions and cook, stirring frequently, until softened and just starting to brown. Transfer onions and oil to a large bowl. Add eggs and vinegar and whisk to combine. Season with some salt and pepper. Fold in potato chips until they are well coated.
Wipe out skillet and add remaining two tablespoons olive oil. Return to medium heat until shimmering. Add egg/potato chip mixture and cook, stirring with a rubber spatula, for a few seconds. Shake pan to evenly distribute mixture, then even out top with the spatula. Cook, shaking pan occasionally, until tortilla is mostly set but still wet on the top (recipe says about two minutes but mine took longer – cover if you need).
Place a large metal or glass pot lid over the tortilla. Invert the entire tortilla so that it’s resting on top of the pan lid. Slide tortilla back into skillet so that the cooked side is now facing up. Use the spatula to tuck down the edges and create an even disk shape. Continue to cook, shaking occasionally, until tortilla is golden brown on second side and barely cooked through, about 2 minutes longer. Now, I find if I totally messed up the flipping process, that I’ll flip again one more time to make a tidier tortilla.
Slide tortilla out onto cutting board. Cut into squares or wedges and serve immediately with mayo, or allow to cool and serve at room temperature.