Easy Potato Chip Torta
I have been neglectful in sending this recipe to kazoogrrl . So here it is for everyone!
Potato Chip Spanish Torta (my own slightly morphed version of a recipe in "A taste of Spain" by Jose Andres)
6 to 7 ounces of good quality potato chips (such as route 11, or kettle cooked)
This ends up being most, but not all, of a standard size bag of chips.
1/2 dozen eggs
fresh herbs if you have them (I use thyme and rosemary) finely chopped, about 1 Tablespoon total
2 TAB olive oil
Whisk the eggs together lightly in a big mixing bowl. Throw in the potato chips. Stir it up and don't worry about crushing the chips too much. Let this mixture sit for about 5 minutes until the chips get a bit soggy. Put your herbs in if you have them, and salt and pepper to taste. It is good to taste a chip out of the bag and see how salty they are. You don't want to over salt the dish.
Heat up a pan large enough to accomodate the mixture (a standard size frying pan or caste iron, non stick is helpful) medium heat. Add your Olive oil. Then put the egg mix in. Stir it around a bit to get the potato evenly distributed. It will start to set on top after a while and you might need to turn down the heat to keep the bottom from buring. Once it sets, have a plate ready. Slide the torta onto the plate. Put the fry pan over the plate and then flip the whole thing, thus letting you cook the other side. You can poke the middle to test for firmness. Some people like theirs a bit runny or not. Whatever. Slice it up and serve. Goes well with garlic mayonnaise. What doesn't?
I think this might also be yummy with some sauteed onions thrown in, too.
Potato Chip Spanish Torta (my own slightly morphed version of a recipe in "A taste of Spain" by Jose Andres)
6 to 7 ounces of good quality potato chips (such as route 11, or kettle cooked)
This ends up being most, but not all, of a standard size bag of chips.
1/2 dozen eggs
fresh herbs if you have them (I use thyme and rosemary) finely chopped, about 1 Tablespoon total
2 TAB olive oil
Whisk the eggs together lightly in a big mixing bowl. Throw in the potato chips. Stir it up and don't worry about crushing the chips too much. Let this mixture sit for about 5 minutes until the chips get a bit soggy. Put your herbs in if you have them, and salt and pepper to taste. It is good to taste a chip out of the bag and see how salty they are. You don't want to over salt the dish.
Heat up a pan large enough to accomodate the mixture (a standard size frying pan or caste iron, non stick is helpful) medium heat. Add your Olive oil. Then put the egg mix in. Stir it around a bit to get the potato evenly distributed. It will start to set on top after a while and you might need to turn down the heat to keep the bottom from buring. Once it sets, have a plate ready. Slide the torta onto the plate. Put the fry pan over the plate and then flip the whole thing, thus letting you cook the other side. You can poke the middle to test for firmness. Some people like theirs a bit runny or not. Whatever. Slice it up and serve. Goes well with garlic mayonnaise. What doesn't?
I think this might also be yummy with some sauteed onions thrown in, too.