Libeco Home’s Hudson Towel appears in Food & Wine Magazine for December, 2012. The Fucile Hudson Towel appears in the photo with the Ham and Potato Chip Tortilla.
This fun and easy recipe is not only fast, but it’s perfect for breakfast with the kids, or for guests. Who can resist potato chips, right? For more information this other recipes, visit Food & Wine Magazine, here.
Find out more about the Hudson Towel, and other items in the Libeco Home catalog, here.
Photo credit: Chris Court
Ham and Potato Chip Tortilla
TOTAL TIME:7 MIN
Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side.
One 5-ounce bag jalapeño potato chips, lightly crushed
1/4 cup extra-virgin olive oil
One 1/2-pound ham steak, cut into 1/2-inch dice
3 large scallions, sliced
- Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.
- In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.