Tortilla Española
Ingredients
- 4 oz potatoes (about 2 1⁄4 cups) crushed thick-cut potato chips, like Cape Cod brand
- 2 oz prosciuto or serrano ham, thinly sliced
- 1⁄4 cup piquillo peppers subs red bell pepper
- 1 tbsp thyme leaves
- 8 eggs lightly beaten
- Kosher salt Kosher salt, to taste
- black pepper freshly ground, to taste
- 2 tbsp olive oil
Instructions
- Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.
- Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve.
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