This "Potato Chip Tortilla" from Dorie Greenspan's Around My French Table is, according to Dorie, best served at room temperature as finger food.
After crushing the chips with my hands, I stirred together eggs, sliced green onions, fresh basil, and minced garlic seasoned with piment d'Espelette, salt and pepper.
I combined the egg mixture with the chips, and poured it all into a skillet.
Cooked until set, the pan is put under the broiler for another minute or so.
We had ours with a cheese plate and a glass of wine. Three out of three tasters agreed this was good but not outstanding.
Maybe I was just missing the crunch of those chips!