-
1
Heat 1 tablespoon olive oil in a 10-inch skillet, preferably nonstick. When it's shimmery, add the onion. Season with a pinch of salt. Saute for about 10 minutes, stirring every so often, and adding 1 tablespoon water halfway through to encourage them to loosen up. When they're soft and starting to brown, transfer to a large, heatproof bowl.
-
2
Hydrate the matzo: Hold each sheet under a cold-running faucet for 10 seconds (so, 5 seconds per side). Use your hands to crumble the matzo into the bowl with the onions. Add the potato chips, eggs, 1 tablespoon water, and a pinch of salt. Use a rubber spatula to fold until combined. Some of the potato chips will crumble-totally fine.
-
3
Wipe out the skillet you used for the onions with a paper towel. Add the remaining 3 tablespoons olive oil and set over medium-high heat. When the oil is shimmery-and dropping in a bit of egg instantly sizzles-scrape the tortilla-brei mixture into the oil. Use your spatula to scramble everything around for a few seconds, then spread into an even layer.
-
4
Cook for 2 to 3 minutes on the first side, until the bottom is browned (but still yellow in spots). Top with a plate or lid and flip the tortilla over, then swiftly slide back into the pan. The only way to do this is with gusto and confidence, otherwise it just won't work. Cook for another 2 minutes, until it's barely firm to the touch, not jiggly but not stiff.
-
5
Transfer to a plate and slice into wedges. Serve with sauce and fresh herbs. (Bonus: This can be served warm or at room temperature!)
