Potato Chip Torta
A savory egg torta folded with potato chips and scallions, finished with yogurt for a crisp-edged, creamy-salty brunch or snack.
Prep 5 min · Cook 10 min · Total 15 min · Makes 4 servings
Ingredients
- 6 eggs
- 1 tablespoon sliced scallions
- 2 cups potato chips
- Kosher salt and cracked black pepper
- 1 teaspoon butter
- Sliced scallions, to garnish
- Greek yogurt, to garnish
Directions
- In a large bowl, whisk the eggs together with the scallions. Carefully fold in the potato chips, doing your best not to crush them. Add salt to season.
- Warm a pan over medium high heat and add the butter. When the foaming settles down, pour in the egg and chip mixture and lower the heat to medium low.
- As the eggs begin to cook, use a rubber spatula to ease them in from the edges of the pan while they set.
- Once the eggs have started to firm up, set a plate over the pan. Holding the plate securely against the pan with an oven mitt, invert the pan so the torta drops onto the plate. Carefully slide the torta back into the pan to finish cooking.
- Cut into segments and serve with additional sliced scallions, cracked black pepper, and Greek yogurt.