This recipe reminded me of the Tortilla Española that we had previously made. This one incorporated potato chips for a little added crunch. The original recipe used the oven to cook the omelet, I don't have any oven-proof skillets so I did mine on the stove top.
Adapted Richard Blais at Food Republic.
-6 large eggs
-2 tablespoons milk
-1/2 teaspoon fresh ground white pepper
-1 tablespoon finely chopped fresh flat-leaf parsley
-1 tablespoon chopped green onions
-3 cups plain kettle-cooked potato chips
-2 tablespoons unsalted butter
Mix together the eggs, milk, parsley and green onions in a large bowl. Add the potato chips, gently coat in the egg mixture and allow to soak for 10 minutes.
Check out this blog for photos of the flipping.
|Serve in slices.|