Spanish Tortilla with Potato Chips

Step 1

Whisk the eggs, 1 teaspoon Diamond Crystal kosher salt, and pepper in a large bowl until frothy.

Step 2

Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.

Step 3

While the chips soften, heat an oven-safe 10-inch cast iron or carbon steel skillet with 2-inch sides over medium heat.

Step 4

When the pan is hot, pour in the oil and add the onions and a light sprinkle of Diamond Crystal kosher salt. Sauté, stirring frequently, until softened, about 5 minutes.

Step 5

Pour in the egg and potato chip mixture and use a spatula to distribute the onions and smooth everything into a uniform layer. Cook, shaking the pan, until the bottom is set, about 3 minutes.

Step 6

Heat the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.

Step 7

Place the pan under the broiler and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.

Step 8

Serve warm or at room temperature and cut into wedges!