11 March, 2012

Potato Chip Torta | Sydney Oland


Potato Chip Torta ingredients
Serves 4
Torta
6 eggs
1 Tbsp sliced scallions
2 cups potato chips (about 1.5 to 2-oz)
Kosher salt
Cracked black pepper
1 tsp butter

Garnish
Sliced scallions
Greek yogurt
Cracked black pepper


Directions
Prepare eggs
In a large bowl, beat eggs and scallions. 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 reduce heat to Medium Low. Using a rubber spatula, gently pull eggs away from sides of pan while the eggs set.


Flip torta
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; gently slip torta back into pan to finish cooking.


Serve
Slice into segments and serve with more sliced scallions, cracked black pepper, and Greek yogurt.


Sydney Oland recipe via Serious Eats.


Index
Breakfast and Brunch > Egg dishes
Potato

Page Last Updated 30 April 2015

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