Sour-Cream-and-Onion Tortilla Española

• portions: 4 servings

Ingrédients

2 Tbsp. extra-virgin olive oil

1 large onion, thinly sliced

Kosher salt

9 large eggs

½ cup sour cream

5 oz. sour-cream-and-onion potato chips, preferably kettle style

2 Tbsp. unsalted butter

Thinly sliced chives (for serving)

Instructions

Preheat oven to 400°. Heat 2 Tbsp. extra-virgin olive oil in an ovenproof medium nonstick skillet over medium. Add 1 large onion, thinly sliced; season with kosher salt. Cook, stirring occasionally, until onion is softened and browned, 13–16 minutes.

Meanwhile, whisk 9 large eggs and ½ cup sour cream in a medium bowl until well combined; season with salt. Using a rubber spatula, gently fold in 5 oz. sour-cream-and-onion potato chips. Let sit 3 minutes to soften.

Transfer onion to egg mixture; fold to combine.

Melt 2 Tbsp. unsalted butter in same skillet over medium heat. Pour in egg mixture and spread into an even layer. Transfer skillet to oven and bake until tortilla is lightly browned on top and just set, 11–13 minutes.

Top tortilla with thinly sliced chives before serving.