There’s something retro about using potato chips in a recipe, something very early-sixties-potluck about it. Back then, it would have been the topping on a casserole, but here it appears in a take on the Basque tortilla. There’s also something au courant about this recipe, too, particularly with the madness over Mad Men. Today, we’ve got a dish that would probably be described as convenience food, elevated.

I made it for brunch and everyone at the table was a little apprehensive about trying it. But, the potato chips sort of disappear into the eggs, leaving only a smoky potato flavour. There’s no milk or cheese in this dish, so the flavours of the other ingredients aren’t softened. The bite of the cayenne, the sweetness of the onion and garlic, and the freshness of the herbs complement the flavour of the potato (chips), with the richness of the eggs holding it all together.

I can’t say that I’d revisit this recipe soon; I’d much rather stick with real potatoes. I do think the mixed herbs are likely to find their way into the pan the next time I make the traditional version. I’ll also admit that the potato chips acquitted themselves very well.

I’m a little behind on French Fridays – the others posted about this a few weeks ago. You can find their posts on this recipe here: Potato Chip Tortilla.