February 17, 2020–You can always find interesting food and cooking items on the Food52 website. When I saw this tortilla I knew I can add it to my weekly breakfast menu since it could be premade and reheated. It comes together pretty fast and cooks just as fast. In fact, I think it takes more time to set up your mise en place.
Combine the potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow the chips to soften in the eggs, about 5 minutes.
Heat the oil in a 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook, without stirring, until the bottom begins to brown, about 3 minutes.
Transfer to the broiler, and broil until the top is set but still slightly jiggly (not sloshy) on top, about 3 minutes.
Cut into wedges or small squares to serve warm or at room temperature. I topped mine with some ricotta filling, left over from my Uovo in Raviolo, and sriracha.
