Spanish tortilla with potato chips

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 white onion, thinly sliced ​​into half rings
• 12 large eggs
• 1 bag (230 g) thick potato chips (about 10 cups)

Preparation:

1. Preheat the oven to 350°F (175°C). Heat 2 tablespoons of olive oil in a medium oven-safe nonstick skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until softened, about 8 minutes. Transfer to a bowl and wipe out the skillet.
2. Meanwhile, beat the eggs in a large bowl with 1 teaspoon of water. Season with salt and pepper. Lightly crush the potato chips, add them to the egg mixture, and let them sit, stirring occasionally, until softened, about 10 minutes. Add the onion.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat, swirling the pan to coat the bottom. Add the egg mixture and cook until set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are set and golden brown on top, 30-35 minutes. Remove from the oven and let rest for 5 minutes, then transfer to a plate. Slice into wedges and serve warm or at room temperature.