Rated 4.8 stars by 4 users
6-8
12 minutes
15 minutes
Inspired by Ferran Adrià’s Tortillas de patata recipe, our version uses Salted Egg Potato Chips! By using Salted Egg potato chips, it gives the Torta both that sweet and savory hit, in one bite.
Serve with some garlic mayo.
Rezel Kealoha for Sarap Now
8 Large Eggs
1 Bag of Stips Chips Salted Egg Potato Chips
2 Tbsp Olive Oil
1/4 cup Garlic Mayo
In a large mixing bowl, whip together the 8 eggs until light and frothy. About 2 minutes.
Add in the whole bag of salted egg potato chips, and leave to sit for 10 minutes until it gets soft.
While the chips are sitting in the egg, pre-heat the oven to 350F.
Grease with olive oil either an 8 inch cast iron skillet or cake tin. Making sure to grease up the sides as well.
After sitting for 10 minutes, pour the chip and egg mixture into the prepared pan. Put in the oven for 15 minutes and cook until the edges are set.
Take out of the oven and leave to cool.
Cut into wedges or small squares and serve with the garlic mayonnaise on the side.
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