Ingredients
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2 yellow onions
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3 tbsp olive oil, divided
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2 cloves garlic, minced
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10 large eggs
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1/2 (8 oz) bag kettle cooked potato chips, like sea salt and malt vinegar
To Garnish (optional):
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Chopped fresh parsley
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Chopped fresh chives
Steps
1
Preheat oven to 375°F. Thinly slice the onions. In a 9-inch ovenproof nonstick skillet, heat 1 tbsp oil on medium-high. Add onions and sauté 8–10 min., until softened and translucent, stirring as needed. Stir in the garlic and cook 30 sec.–1 min. Remove from heat.
2
To a medium bowl, add the eggs and whisk until combined. Lightly crush the potato chips and add to bowl, along with cooked onion mixture. Season with salt and pepper. Gently stir to combine.
3
Wipe out skillet, and heat remaining 2 tbsp oil on medium-low. Add egg mixture. Cook 5 min., then remove from heat. Use a spatula around edges of tortilla to loosen sides from pan.
4
Transfer skillet to oven and bake 7–10 min., until center is just set. Let tortilla cool 5 min. Using a spatula or knife, again go around edges of tortilla to release it. Invert a large plate over pan and carefully flip Spanish tortilla onto plate. Slice and garnish with the herbs, if desired. Serve warm or at room temperature.
