Initially, the combination of beaten eggs and potato chips might be a tad strange. But if you're like me, the more you think about it, the more it seems like absolute genius. The first time I came across this recipe was in Ferran Adrià's cookbook The Family Meal, which, in my opinion, is one of the best cookbooks to come out in the last few years. During the holidays I gave away no less than 6 copies to friends and family. Needless to say, I recommend it.
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.
- 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.
10 inch non-stick skillet