Photo: Chris Court Photo by: Photo: Chris Court

Ham and Potato Chip Tortilla

Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side.

Food & Wine DECEMBER 2012

  • Yield: 6
  • Total:7 Minutes


  • 12 (large) eggs
  • 1 bag (5 ounces) jalapeño potato chips, lightly crushed
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pound ham steak, cut into 1/2-inch dice
  • 3 (large) scallions, sliced


Preheat the broiler and position a rack 8 inches from the heat. In a large bowl, beat the eggs. Add the potato chips and mash to break them up.

In a large ovenproof nonstick skillet, heat the olive oil. Add the diced ham and sliced scallions and cook over high heat for 1 minute. Add the eggs and cook until set on the bottom and side, about 3 minutes. Broil the tortilla for about 2 minutes, until the top is lightly browned and the eggs are set. Slide the tortilla onto a plate, cut into wedges and serve.


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Ham and Potato Chip Tortilla recipe