This recipe was in the May 2010 Food Network Magazine.
3T extra virgin olive oil
1 white onion halved, and thinly sliced
kosher salt and pepper
12 large eggs
1 8.5 oz. bag thick cut potato chips
Preheat oven to 350 degrees F. Heat 2 T olive oil over medium heat. Add onion, season with salt and pepper, and cook stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet. Meanwhile beat the eggs and 1 C water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand until the chips are soft, about 10 minutes. Stir in the onion. Heat the remaining 1 T olive oil in a skillet over medium heat, swirl to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, about 30-35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve.