Western Tortilla
15
- Prep Time15 min
- Total Time30 min
- Makes4 to 6 servings
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by EshunMott, Prop Styling by Madeleine Johari
Some call it a Denver, others call it a Western, but whatever the name, salty ham, charred onions and crisp-tender peppers are hard to beat when it comes to an omelette. Here’s one made like a tortilla Española in that it’s large format and cut like a pie. Renowned chef Ferran Adrià famously added potato chips to his version, and, cribbing from his method, we’ve added kettle-cooked jalapeno chips to this hearty skillet dinner for some extra texture and a hum of chili. If you’re nervous about inverting the eggs, skip the flip and finish the tortilla in a moderate oven until just set, then broil it until it’s lightly tanned.—Tara O’Brady
Ingredients
8 large eggs
1/2 tsp salt, divided
3 tbsp unsalted butter, divided
1 onion, cut into 1⁄2-in. pieces
1 green pepper, cut into 1⁄2-in. pieces
115 g sliced ham, cut into 1-in. pieces
2 cups kettle-cooked jalapeno potato chips, coarsely crushed
3/4 cup (about 85 g) shredded Monterey Jack
Instructions
Beat eggs with 1⁄4 tsp salt in a large bowl. Season with pepper. Set aside.
Melt 1 tbsp butter in a 10-in. non-stick frying pan over medium. Add onion, green pepper and remaining 1⁄4 tsp salt. Cook, stirring often, until vegetables are softened and lightly golden, 6 to 8 min.
Increase heat to medium-high, then add ham. Cook, stirring often, until ham is golden and edges start to curl, about 5 more min. Scrape mixture into a large bowl.
Beat eggs again, then fold in chips. Fold in ham mixture, then cheese.
Wipe pan clean. Melt remaining 2 tbsp butter in pan over medium. Once foaming, pour in egg mixture. Cook, stirring with a silicone spatula while shaking pan, for 15 sec. Reduce heat to medium-low. Cook until edges are set and bottom begins to firm, about 5 min. (It will still be runny on top.)
Use a rubber spatula to work your way all around edge and underneath tortilla to loosen it from pan. Carefully flip tortilla out of pan onto a large plate that is bigger than tortilla. Then slide it back into pan so the top is now on the bottom. Cook until egg is set, 3 to 5 more min.
Slide tortilla onto a large plate. Cut into wedges and serve hot or at room temperature.
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Tara O’Brady is an award-winning food writer, culinary host and consultant who has worked on a variety of television projects.
