Looking Good

ALCY’S LUNCHEON JUNE 17^TH 2010

ALCY’S POTATO-CHIP TORTILLA

3 tablespoons extra virgin olive oil

2 white onions thinly sliced

4 cups sliced veggies (zucchini, yellow squash, & red bell pepper.)

Kosher salt and pepper

12 large eggs plus 1 cup water.

5 cups thick cut potato chips

Preheat oven to 350◦, heat 2 tablespoons olive oil in a medium

nonstick oven proof skillet over medium heat. Add the onions,

and 4 cups of sliced veggies, salt and pepper, and cook, stirring

until soft about 8 minutes. Transfer to a bowl and wipe out skillet.

Meanwhile beat the eggs and 1 cup of water in a large bowl,

season with salt and pepper. Lightly crush the potato chips in

the egg mixture, let stand stirring occasionally until chips are

soft, about 10 minutes. Stir in onion and veggies.

Heat the remaining 1 Tablespoon olive oil in the skillet over

medium heat, swirling to coat. Add the egg mixture and cook

until it begins to set, about 5 minutes. Transfer the skillet to

the oven and bake until the eggs are firm and the top is golden

and slightly crisp, 30 to 35 minutes. Remove from the oven

and let stand 5 minutes, and then slide onto a plate. Cut into wedges

and serve warm or at room temperature.

Alcy said this is a good way to use the summer veggies.