Best-Ever Spanish Tortilla

INGREDIENTS

FOR SPANISH TORTILLA:

8 

large eggs, beaten

4 oz. 

thin-cut potato chips

1 tbsp. 

freshly chopped rosemary

Kosher salt

Freshly ground black pepper

2 tbsp. 

olive oil

1 

garlic clove, halved

FOR SOUR CREAM SAUCE:

1/3 c. 

sour cream 

2 tbsp. 

freshly chopped chives, plus more for garnish 

1 tsp. 

lemon juice 

1 tsp. 

lemon zest

Kosher salt

DIRECTIONS

1. Heat oven to broil on high. In a large bowl, fold together eggs, potato chips, and rosemary. Season with salt and pepper and let sit undisturbed for 5 minutes.
2. In a 10” skillet over medium heat, heat oil and garlic clove. Cook garlic, stirring occasionally, until tender and lightly golden. Transfer garlic to a cutting board and pour in egg mixture. Cook, without stirring, until edges begin to turn golden and pull away from the edge of the pan. Transfer skillet to oven and broil until center of tortilla only slightly jiggles, 2 to 4 minutes, depending on the strength of your broiler. 
3. Meanwhile, mince cooked garlic halves and place them in a medium bowl with sour cream, chives, lemon juice, and lemon zest. Season with salt and stir to combine.
4. Let tortilla cool 10 minutes, slice into wedges, and serve topped with sour cream sauce and more chives.

Full Recipes Link

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