By the time this posts, I'm hoping to be asleep on the beach in Puerto Rico. It's been another busy week, but the good news is that this week ends in a vacation! I did all of my cooking on Sunday this week because I had plans Monday, Tuesday, and Wednesday night (that absolutely never happens to me!) and then on Thursday morning we're flying to Puerto Rico for a short vacation.
I try to avoid buying my lunch at work, so I decided to make the potato chip tortilla and some broccoli slaw on Sunday to take for lunch during the week. Before I tasted it, I was absolutely thrilled with how the tortilla turned out. As I mentioned, last Sunday I tried to make a swiss chard frittata and while it tasted great, it looked ugly. I had a lot of trouble keeping it from sticking to the pan, I tried to flip it which only made it more of a mess, and it basically turned into scrambled eggs. This tortilla, however, came out looking beautiful - if I do say so myself. I used a smaller pan and a little bit more oil which I think really helped with the sticking, and I love Dorie's broiler method. It's always so much easier than trying to flip it over.