Top Chef Ilan Hall Spanish Tortilla On 'pan Con Tomate' W. Chile

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 large eggs
• 3 tablespoons butter
• 1 (7 1/2 ounce) bag original flavor terra chips (found at specialty grocery stores)
• 4 rye crisps, crumbled
• 4 scallions, and light green part only, thinly sliced
• 2 tablespoons sun-dried tomato cream cheese (store bought)
• 2 chipotle chiles in adobo, finely chopped
• 1/2 cup mayonnaise
• 1 garlic clove, finely chopped
• salt and pepper, for seasoning

Recipe

• 1 crack eggs into a large bowl. season with salt and pepper.
• 2 whisk vigorously until mixture is smooth.
• 3 gently fold in terra chips, rye crisp crackers and scallions.
• 4 in a large skillet, melt butter over medium heat.
• 5 add egg mixture to pan. cook until mixture begins to firm and is brown on bottom.
• 6 remove pan from heat.
• 7 to flip frittata: cover pan with a large heatproof plate.
• 8 carefully invert frittata onto plate.
• 9 gently slide frittata back into pan with browned side on top.
• 10 cook until bottom is browned.
• 11 remove from heat, cool slightly and cut into wedges.
• 12 to make aioli: in a small bowl, combine cheese spread, chipotle peppers, mayonnaise and garlic.
• 13 mix well until smooth.
• 14 season to taste with salt and pepper.
• 15 serve with frittata.