This eggy hybrid is halfway between Spanish tortilla and matzo brei, breaking rules for both along the way. Crushed matzo crackers, potato chips, and caramelized onions are bound with beaten eggs and fried in an olive oily skillet, then flipped when golden brown. A nonstick skillet works wonders here—but if you don't have one, just add more oil. We topped ours with smoked paprika mayo. You could do garlicky mayo. Or horseradishy sour cream or Greek yogurt. And I love a sprinkling of fresh herbs—like parsley or chives—on top.
What you will need
1 small to medium onion, thinly sliced (about 1 1/2 cups)
2 pinches kosher salt
2 cups potato chips
7 large eggs, whisked with a fork