After putting the egg mixture (I used 2 eggs) into the six-inch skillet, I let it cook on medium heat for about 3 minutes until the edges had set as Dorie instructed. I then sprinkled some roasted cayenne pepper on top and stuck it under the broiler for about a minute. I really liked the flavor of this tortilla - you could taste the spiciness of the jalapeño from the chips and the cayenne pepper gave it just the right amount of heat. The crushed chips also gave this such a nice texture - almost like a quiche, but not quite as eggy.
The best part is that it takes hardly any time to make. Dorie says this is best served at room temperature and is great cut up and served for a party, but since we were doing some holiday shopping after work, I ended up making this for a late night meal last night which is the time I prefer to eat eggs. We really liked it served warm out of the oven. I am curious to see how the rest of the group served their potato chip tortilla at French Fridays with Dorie.
So many clever ideas using the flavored chips :-)
ReplyDeleteIt was nice to have something so incredibly easy for this time of year, wasn't it?
I was just not sure about those potato chips. I am glad to hear that it was tasty!
ReplyDeleteYour tortilla looks delicious, love your little jalapeno garnish! And your add ins sound great, I was thinking that cheese would be a tasty addition to this dish. Of course, I generally think that cheese makes EVERYTHING taste better.
ReplyDeleteI'm making this to serve at a Christmas party I'm hosting tonight. I will post it tomorrow. Yours looks really great and I'm so glad you enjoyed it! Hopefully I will have good results and everyone will enjoy it!
ReplyDeleteSpicy potato chips and Gruyere, now this sounds like a flavor perfect combination! I used 2 eggs too and finished it all by myself! :)
ReplyDeleteI liked serving it warm, too. I also like that you can stuff just about anything in it and it will come out tasty. :)
ReplyDeleteSpicy chips sound like the perfect partner for eggs. Looks delish!
ReplyDeleteSounds delicious. I didn't realise tortilla's were French also:)
ReplyDeleteThis looks delicious. I wanted to add bacon and cheese to a second one to see how it tasted then - thanks for confirming that it need a little extra kick! Great photos - love how the cast iron pan looks against the cheeseclothe!
ReplyDeleteYour version looks and sounds awesome! I wish I'd thought to add cheese to mine. Yum!
ReplyDeleteJalapeno must give your tortilla quite a lively taste! Love your addition of zucchini and gruyere. The nutty richness of gruyere must be incredible.
ReplyDeleteWhat a fun recipe! It sounds delicious.
ReplyDeleteYours looks a lot better than mine! Great idea to add bacon and cheese! I feel like I could tweak this recipe and like it better.
ReplyDeleteI love your additions, Elaine. You're right this is sort of quichy. I really enjoyed this recipe, and loved how easy it was to make. I'll be making it again, and will try flavored chips the next time. I hope you have a wonderful holiday season!
ReplyDeleteThat close up shots are making me to grab food from the screen....so drool worthy
ReplyDeleteI love that you did a 2-egg, 6-inch pan version because I did something similar! But, you added a lot of fun mix-ins. Great post!
ReplyDeleteI like your additions and gruyere makes everything better! This dish IS hard to photo!
ReplyDeleteGreat idea to add cheese to the tortilla;) yours definitely looks good;) Merry Xmas and a Happy New Year ;)
ReplyDeleteThe addition of cheese sounds great. Great that you liked it. Merry christmas to you.
ReplyDeletePhotos look fabulous! I also like all your extra tasty ingredients. This is a perfect quick meal and my husband loved it so next time I think I'll play around with using different flavors from your inspiration.
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