Potato Chip Spanish Tortilla
Heat oven to 325°. In a 10-inch oven-safe stainless skillet, heat 1 tbsp oil over medium. Add 2/3 cup onion and cook until softened, about 5 minutes. Cool slightly.Advertisement
In a large bowl, beat eggs with 1/2 tsp salt and 1/8 tsp pepper. Add chips and cooled onion; stir.
Wipe out skillet, add 1 tbsp oil and heat over medium, swirling to coat sides of pan well. Add egg mixture; cook 5 minutes, until edges are set. Transfer skillet to oven and bake 8 to 10 minutes, until center is set and top starts to brown.
Meanwhile, heat 1/2 tbsp oil in a large nonstick skillet over medium. Add 1/3 cup onion and the garlic. Cook 3 minutes. Add half the chard; when slightly wilted, add remaining half. Cook, stirring often, until soft and tender, 5 to 6 minutes. Stir in 1/4 tsp salt; keep warm.
Toss parsley and chives with vinegar and 1/2 tbsp oil. Mound herb salad in center of tortilla. Serve wedges with Swiss chard.
A classic tortilla accompaniment is garlicky aioli. Make an easy version: Whisk 1/2 cup mayonnaise with 1 tbsp fresh lemon juice, 1 large clove garlic, grated, 1/8 tsp salt and freshly ground black pepper to taste.