

- 2 Tablespoons of Divided Olive Oil
- 1 Cup of Thinly Vertically Sliced Onion
- 4 Minced Garlic Cloves
- 2 Tablespoons of Chopped Fresh Divided Oregano
- 3/8 Teaspoon of Kosher Salt
- 1/4 Teaspoon of Freshly Ground Black Pepper
- 4 Large Eggs
- 1 Ounce of Reduced Fat Potato Chips Coarsely Crumbled and Divided
- Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add onion and garlic; cook 6 minutes, stirring frequently. Remove onion mixture from pan; set aside.
- Combine 1 tablespoon oregano, salt, pepper, and eggs in a small bowl, stirring with a whisk. Stir in half of crumbled potato chips.
- Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan.
- Cook 1 minute or until center just begins to set but is still very soft. Arrange onion mixture evenly over center of omelet.
- Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate; cut in half. Sprinkle halves evenly with remaining 1 tablespoon oregano and remaining potato chips.
- Enjoy!
Read more: http://www.myrecipes.com/recipe/spanish-tortilla-omelet