Egg And Potato Chip Tortilla

• 4 large eggs
• 2 cups coarsely crushed potato chips
• 2 tablespoons finely chopped serrano ham
• 2 tablespoons finely chopped piquillo peppers
• fresh ground pepper
• 1 teaspoon extra virgin olive oil

1. Preheat the broiler and position an oven rack 8 inches from the heat.
2. In a medium bowl, beat the eggs.
3. Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
4. Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
5. In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
6. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
7. Slide the tortilla onto a plate, quarter and serve.

eggs, potato chips, serrano ham, piquillo peppers, fresh ground pepper, extra virgin olive oil

Taken from www.food.com/recipe/egg-and-potato-chip-tortilla-293769 (may not work)