Ham & Potato Chip/Crisp Tortilla
INGREDIENTS
1 dozen large eggs
One 5-ounce bag jalapeño potato chips, lightly crushed
1/4 cup extra-virgin olive oil
One 1/2-pound ham steak, cut into 1/2-inch dice
3 large scallions, sliced
DIRECTIONS
Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.
In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.
Recipe courtesy of Food & Wine 2013 Annual (Grace Parisi)
INGREDIENTS
1 dozen large eggs
One 5-ounce bag jalapeño potato chips, lightly crushed
1/4 cup extra-virgin olive oil
One 1/2-pound ham steak, cut into 1/2-inch dice
3 large scallions, sliced
DIRECTIONS
Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.
In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.
Recipe courtesy of Food & Wine 2013 Annual (Grace Parisi)
