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Richard Blais' new cookbook, Try This At Home, is a glimpse into the food behind the innovation, and yes — you can definitely make it all in your kitchen. This brunch recipe has a crunch factor that plays on Spanish tortilla. 

Richard Blais' new cookbook, Try This At Home, is a glimpse into the food behind the innovation, and yes — you can definitely make it all in your kitchen. This brunch recipe has a crunch factor that plays on Spanish tortilla. 

This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that’s a great last-minute brunch dish. The potato chips are layered throughout yet still retain their firm texture. (You don’t even need to add salt to the eggs, because the potato chips provide the seasoning.) You can enjoy this warm or at room temperature, with sour cream on the side. Or maybe you’re a ketchup-on-your-eggs person.

After I came up with this dish, I saw similar versions done by José Andrés and Ferran Adrià. A good idea is a good idea no matter how many people come up with it.