Ingredients

   
8 large eggs
45g Japanese mayo (or regular mayo)
6g salt
80–100g extra-virgin olive oil
90g plain potato chips, some crushed, some left whole

Steps

  1. Whisk eggs, mayo, and salt until smooth.

  2. Heat a nonstick pan over medium-low with a generous amount of olive oil coating the bottom.

  3. Add potato chips to the oil. Pour egg mixture over the chips. The pan should not be hot — low and slow is critical.

  4. Gently push cooked edges toward the center as it sets. Do not scramble. Let gravity and time do the work.

  5. Cook until mostly set but still jammy on top.

  6. Place a plate over the pan and flip the tortilla onto it. Add a little more oil to the pan, slide the tortilla back in. Cook on low for about 1 minute.

  7. Flip once more onto a plate. Serve warm or chill and slice later.

Notes

  • Potato chips are already fried potatoes — they absorb egg beautifully. Some dissolve into the custard, others keep structure.
  • The mayo adds richness and helps create a custardy texture without overcooking.
  • This is an excellent make-ahead breakfast. Keeps in the fridge, slices cold, eats straight. That’s not a shortcut — that’s tradition.
  • Ferran Adrià popularized the potato chip tortilla. This is a legitimate technique, not a hack.
  • Optional additions: pickled peppers, dried scallions, pickled red onions, avocado slices.
  • Do not overcook. Custardy is the goal.