Tortilla al estilo Route 11 -- Route 11 potato chips omlet
Adapted from José Andrés
2010-01-18

The classic relies on thinly sliced potatoes cooked slowly and gently
in olive oil -- difficult to do without copious oil and damaging the
potatoes.  Jose Andres realized that potato chips stand in well for
this preparation and it's a fun and easy way to make it. Use good
quality chips with a decent thickness for texture; Route 11's are
excellent.

The thickness is important so you need to match the amount of
ingredients to the size of the skillet.  For 4 eggs with 2 ounces
chips, or 7 eggs with 4 ounces chips, we use a small Calphalon 1307
skillet, about 7-inches; for 11 eggs and 6 ounce chips we used a
10-inch skillet.

Serves 2

4		Eggs, lightly beaten
2	ounces	Potato chips
1+	tsp	Olive Oil

Lightly beat Eggs, add Potato Chips.
Crush slightly and submerge Chips.
Soak 5 minutes.

Meanwhile, heat Skillet.
Add 1 tsp Olive Oil and coat.
Add in Egg/Chip mixture, swirl and stir a bit to prevent sticking.
Lower temperature and cook until slightly set; I cover with a lid or plate
to encourage settings, else the liquid slides off when inverting below. 
Slide onto plate, and invert back into lightly oiled pan;
tuck the edges in with a spatula to neaten it up.
Cook uncovered until bottom is set and center is just barely done.