Potato Chip Tortilla - French Fridays With Dorie

This a fast , fun , and funny version of the traditional Basque tortilla made with cubes potatoes. Dorie explained in her book that the French would call this clin d'oeil , a wink , at the original ,and they'd surprised not only at the potato chips that stand in for the usual sautèed spuds, but at the creator , Jean-Franςois Piège , formerly  the chef of  Les Ambassadeurs, the Michelin starred restaurant in Le Crillon. One thing good about Dorie, she will play around the recipe and give us her best version of this french recipe. I love reading her short write out on this recipe.  It is indeed fast to prepare, fun making them and funny because not a soul had any  inkling that what they were savoring had been a  snack food of a type they 'd never eat ! She is so funny :)  I made this for my breakfast bento this morning and Dorie suggested it can be served as a hors d’doeuvre for dinner parties.  It can be made ahead and served at room temperature.  Love it !  You can serve this for your coming Christmas party and I am sure you will have your guests and family members licking their fingers for more ! 

The potato chips I bought for this savory french tortilla is the hot and spicy ones...perfect for this potato tortilla. Dorie is a genius and this is a winner alright ! I can never have enough of it...you can imagine how flavorful it is with the scallions, italian parsley and garlic in it and a shake of cayenne and pepper for extra flavor.  D.E.L.I.C.O.U.S !  I served it with a salad....a great morning breakfast in a bento !  I am sure Wild Boar will request for more :)

this is the chips I bought for making this tortilla

Hot 'n' Spicy

place the chips in a mixing bowl and crush it - noisy,greasy job

that leave you with potato- chip  fingers that you'd want to lick :)

as described by Dorie

chop some scallions ( white parts only ) some italian parsley

and garlic. Mix the beaten eggs with a dash of cayenne , 

pepper and a pinch of salt

mix the ingredients together and pour

in the egg mixture and stir to blend well

add a tsp of olive oil to grease the non -stick skillet, heat the skillet

and pour the chips and egg mixture and use a fork to push the

mixture to the edges of the pan and cooked under medium heat. 

I used a non stick crepe pan for this and cooked under medium heat

on the stove  :)

cook the tortilla for 2-3 minutes until it set around the edges

and the top is almost done, run a spatula around the edges

and under the tortilla in case it has stuck to the pan. And cook

another few minutes until the top has set and cooked. Remove 

from pan and served at room temperature

this is so flavorful and addictive ....finger licking good :)

I made a salad to go with it.....

ingredients for salad are....cauliflower, carrot, 

USA red apple and some chopped italian parsley

dressing sauce...red wine vinegar, 

french mustard and olive oil...tada a delicious salad

this is my breakfast bento #6  

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