Potato Chip & Manchego Tortilla Española by Chef Bryan Voltaggio

INGREDIENTS
• 4 oz potato chips
• ¼ cup minced country ham
• ¼ cup minced piquillo peppers
• ½ tbsp thyme leaves
• ½ tbsp minced parsley
• 9 whole eggs, beaten
• ¼ cup grated Manchego cheese
• ½ tsp salt
• Ground black pepper to taste
• 2 tbsp olive oil

METHOD

1. Heat Oven - Put broiler setting on high.

2. In a medium bowl, combine potato chips, ham, piquillo peppers, thyme, parsley, eggs, salt, and black pepper. Let this mixture set for 6-8 minutes to allow the potato chips to soften.

3. Using a 10” nonstick skillet, heat the olive oil over medium heat. Using a spatula, gently move the egg mixture in the pan as it starts to set. Let it start to brown on the bottom, approximately 4-5 minutes.

4. Add the grated Manchego cheese to the top of the egg mixture, spreading evenly.

5. Place the pan into the broiler to brown the top and to set the rest of the egg mixture. Once it has browned and set, remove from the oven and portion to serve.