Western Tortilla
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
Total 30 min
