I’ve flipped through the cookbook, and one interesting recipe is this potato chip tortilla. Easier than the original Basque potato tortilla (of which I made a mushroom version here), this version uses crushed potato chips, which would probably horrify a Frenchman! This recipe is a lot smaller than the original, incorporates only four eggs, and is easily demolished by two people!
However, the taste is delicious. The potato flavor is salty and mealy with a hint of crispness around the edges. I gave the mixture a generous pinch of cayenne, and it worked very well against the potato. Although my sister and I ate this in slices, I can easily see serving the tortilla in smaller pieces for hors d’œuvres as Dorie suggests. Maybe topped with some sour cream and fresh herbs? Now that I think about it, I’m wondering if using sour cream and chive potato chips would help enhance the flavor. I’ll definitely have to try that sometime!
This recipe can be found on page 141 of Around My French Table.