Tortilla al estilo Route 11 (Route 11 potato chips omelet)

You might think that using chips — even good-quality, hand-cooked ones — would be a cheap twist on the classic tortilla de patata. You’d be wrong. This may be fast and easy (so fast that you can create a wonderfully smooth tortilla in just a few minutes), but it’s also amazing. Moistening the chips with the egg makes them come alive, as they return to their natural roots with incredible speed. This dish proves that a good tortilla is simply egg, potato, and the right frame of mind.

Break 6 of the eggs into a large mixing bowl. Add the chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb a lot of the egg, 5 minutes. Then beat the seventh egg and add it to the egg-chip mixture. Add the salt.

Heat 2 tablespoons of the oil in a small sauté pan (no bigger than 6 inches in diameter) over a medium flame. Add the egg mixture and stir briskly a few times with a wooden spoon to prevent the eggs from sticking to the bottom of the pan. Shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs start to stick together. Then lower the temperature and cook for another minute.

Place a plate over the pan and invert the pan and plate together so the tortilla winds up on the plate, raw side down. If the pan looks dry, add the remaining 2 tablespoons oil. Return the tortilla to the pan by sliding it back in, raw side down. Continue cooking for another 60 seconds. Serve immediately.