This recipe is very simple, but flipping the torta takes a bit of practice. Don't get discouraged, take your time, and be gentle. It may take more than one time, but you'll get it eventually. Once you give this dish a try the practice wont be an issue because you'll be craving a slice every Sunday morning.
Potato Chip Torta
About This Recipe
|Active time:||20 minutes|
|Total time:||20 minutes|
|Special equipment:||10 inch non-stick skillet|
|This recipe appears in:||Sunday Brunch: Potato Chip Torta|
- 6 eggs
- 1 tablespoon sliced scallions
- 2 cups potato chips
- kosher salt and cracked black pepper
- 1 teaspoon butter
- sliced scallions (to garnish)
- Greek yogurt (to garnish)
Beat eggs and scallions in a large bowl. Gently fold potato chips into eggs, trying to break as few as possible. Season with salt.
Heat pan over medium high heat and add butter; when foam subsides, add egg/chip mixture and turn heat to medium low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.
When eggs have begun to set, use a oven mitt and a plate to flip over torta. Place plate over pan, and securing the pan to the plate with an oven mitt, flip pan over so torta lands on the plate, then gently slip torta back into pan to finish cooking.
Slice into segments and serve with more sliced scallions, cracked black pepper, and Greek yogurt.