Easy Tortilla Española

Directions

1. In a medium stainless steel bowl add 6 eggs, salt,and pepper to the potato chips.
2. Mix and break the chips up just a little until no egg whites are apparent, and set aside.
3. In a small stainless steel bowl beat the 7th egg and pour on top of potato chip / egg mixture (let rest for 6 minutes).
4. While chips are resting heat up a small 9 " diameter saute pan (I like case iron, but any type will work) .
5. Add 3 ounces of your oil to the pan and heat.
6. Once oil is very hot, but not smoking, add your mix.
7. Stir with a wooden or heat proof plastic spoon very rapidly for about 10 seconds, just to make sure the eggs don't stick to your pan.
8. Then carefully swirl the pan for an additional 10 seconds just to verify hat nothing has stuck.
9. Cook for 60 seconds
10. With a large plate, place it over the pan and flip out the tortilla so that he raw side is facing down on the plate.
11. Let your pan regain heat, and remove any debris that may have stuck.
12. Add your remaining oil and heat.
13. Finally slide the tortilla raw side down back into your pan and cook for additional 60 seconds.
14. Remove and enjoy (Remember, the tortilla is best when the egg is a little runny inside and the outside is crispy and golden, you don't want his dry.
15. *1/4 white onion, jullienned, and clarified can be added to your original potato/ egg mix for additional flavor)