Crispy Salt-and-Vinegar Chip Tortilla with Easy Garlic Aioli

1. Make the Easy Garlic Aioli

Start by combining the mayonnaise and minced garlic in a medium bowl. As you whisk, slowly drizzle in the extra-virgin olive oil to create a smooth, emulsified mixture. Once combined, whisk in the water and season to taste with salt and freshly ground black pepper. Set the aioli aside while you prepare the tortilla.

2. Cook the Onions

Heat two tablespoons of olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat until the oil is shimmering. Add the finely sliced onion and cook, stirring frequently, until the onions are softened and starting to brown. This should take about 5 minutes. Transfer the cooked onions and any remaining oil to a large bowl.

3. Prepare the Egg Mixture

In the bowl with the onions, add the eggs and, if using, the sherry or white wine vinegar. Season the mixture with a half teaspoon of salt and some freshly ground black pepper, then whisk until everything is well combined. Gently fold in the kettle-style salt-and-vinegar chips, ensuring they are well coated with the egg mixture.

4. Cook the Tortilla

Wipe out the skillet and add another two tablespoons of olive oil. Return the skillet to medium heat until the oil is shimmering again. Pour in the egg and potato chip mixture, stirring continuously for about 10 seconds to start setting the eggs. Shake the pan to distribute the mixture evenly, then smooth the top with a spatula.

5. Finish Cooking the Tortilla

Allow the tortilla to cook, shaking the pan occasionally, until it is mostly set but still slightly wet on top, which should take about 2 minutes. Place a large lid over the skillet and carefully invert the tortilla onto the lid. Slide the tortilla back into the skillet to cook the other side. Continue cooking for another 2 minutes until the second side is golden brown and the tortilla is barely cooked through.

6. Serve the Tortilla

Once done, slide the tortilla onto a cutting board and cut it into squares or wedges. Serve immediately with the garlic aioli, or let it cool to room temperature before serving.