Top Chef Ilan Hall Spanish Tortilla on 'pan Con Tomate' W. Chile

• 12 large eggs
• 3 tablespoons butter
• 1 (7 1/2 ounce) bagoriginal flavor terra chips (found at specialty grocery stores)
• 4 rye crisps, crumbled
• 4 scallions, white and light green part only, thinly sliced
• 2 tablespoons sun-dried tomato cream cheese (store bought)
• 2 chipotle chiles in adobo, finely chopped
• 12 cup mayonnaise
• 1 garlic clove, finely chopped
• salt and pepper, for seasoning

1. Crack eggs into a large bowl.
2. Season with salt and pepper.
3. Whisk vigorously until mixture is smooth.
4. Gently fold in Terra chips, rye crisp crackers and scallions.
5. In a large skillet, melt butter over medium heat.
6. Add egg mixture to pan.
7. Cook until mixture begins to firm and is brown on bottom.
8. Remove pan from heat.
9. To flip frittata: Cover pan with a large heatproof plate.
10. Carefully invert frittata onto plate.
11. Gently slide frittata back into pan with browned side on top.
12. Cook until bottom is browned.
13. Remove from heat, cool slightly and cut into wedges.
14. To make aioli: In a small bowl, combine cheese spread, chipotle peppers, mayonnaise and garlic.
15. Mix well until smooth.
16. Season to taste with salt and pepper.
17. Serve with frittata.

eggs, butter, rye crisps, scallions, tomato cream cheese, chiles, mayonnaise, garlic, salt

Taken from www.food.com/recipe/top-chef-ilan-hall-spanish-tortilla-on-pan-con-tomate-w-chile-259172 (may not work)