This is your 2-ingredient Thanksgiving power snack (or lunch or dinner)—a ferranadria icon:
To make your own, start by beating some eggs and throwing in a pile of chips. I like the flimsy grocery-store kind because they soften and meld into the tortilla better than thicker, kettle-style ones.
Polka-dot your mix with what you have lying around in the corners of your fridge—cured meats, pickles, leftover scraps of herbs—Cook it quickly; serve it warm soon or tepid later. Cut it in little squares with a dab ofif you want it to seem like a tapa , or triangles on plates if you’re looking for something more forceful .
But best of all, it’s a conversation starter to distract from everything else that’s run amok. In that spirit, here’s one last fun factoid: In Adrià’s later book , he includes instructions for making the tortilla in a menu with pork loin and pickled peppers, plus coconut macaroons for dessert—I hope this helps you never come up empty again. And if even the grocery store seems too daunting right now—remember that gas stations sell chips.
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