Egg and Potato Chip Tortilla

This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin chips such as Lay's in this recipe for best results. From Food & Wine 2005

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  large eggs
• 2  cups  coarsely crushed  potato chips
• 2  tablespoons  finely chopped serrano ham
• 2  tablespoons  finely chopped  piquillo peppers
•  fresh ground pepper
• 1  teaspoon extra virgin olive oil

Directions

1. Preheat the broiler and position an oven rack 8 inches from the heat.
2. In a medium bowl, beat the eggs.
3. Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
4. Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
5. In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
6. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
7. Slide the tortilla onto a plate, quarter and serve.