First, crack the eggs one by one into a bowl. I initially used 6 but ended up with 8. Beat them very well. Add salt. SARICONSEJO ➡️ Not too much salt, since if the chips are already salted, it will be too salty.

Add the potato chips, mix, and let the mixture rest for 10-15 minutes while you sauté the onion.

Let's do it! Peel and chop half an onion into small pieces, and heat a pan with a little extra virgin olive oil. Sauté the onion until soft over low heat, which may take about 10 minutes. Add it to the egg and potato mixture, and let everything rest for another 5 minutes.

Now, in the same pan where you sautéed the onion and with the same oil (without adding more), turn the heat to high and pour in the bowl's contents. When it starts to set, break the center of the tortilla with a spatula, as if making scrambled eggs. Continue on high heat, and let it set on the bottom without moving it. Flip the tortilla and return it to the pan. Turn off the heat, and let it set for a couple of minutes.

If you want the tortilla more cooked, you can leave it for about 5 minutes instead of a couple, and it will be more done in the center. Remove from heat, and quickly place it in the refrigerator. This is a vital step to get the tortilla just right! Let it chill for 10 minutes. Then serve... Amazing!