Egg And Potato Chip Tortilla – a delicious recipe with eggs, potato chips, serrano ham, piquillo peppers, fresh ground pepper, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the broiler and position an oven rack 8 inches from the heat.
2
In a medium bowl, beat the eggs.
3
Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
4
Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
5
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.
6
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.
7
Slide the tortilla onto a plate, quarter and serve.
261
kcal
Calories
12
g
Fat
22
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large eggs, 2 cups coarsely crushed potato chips, 2 tablespoons finely chopped serrano ham, 2 tablespoons finely chopped piquillo peppers, and more.
Yes, Egg And Potato Chip Tortilla falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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