In a large bowl, whisk the eggs. Stir in the diced green chiles and Jackson’s Sea Salt Sweet Potato Chips, and pepper, stir well to combine but try not to break up the chips too much. Let sit for 20 – 30 minutes to allow the chips to re-hydrate. Stir occasionally.

Preheat broiler to high and arrange the top rack 6 – 8 inches from the heat source.

Heat oil in an oven-proof skillet over medium heat. Add the egg and chip mixture and let cook until the edges are set and the underside is golden brown, about 5 minutes. Run a spatula around the sides of the tortilla frequently while the eggs are cooking.

Place the tortilla under the broiler until the top is golden brown and the eggs are set, about 3 minutes.

Sprinkle a little coarse salt over the top and serve with chopped parsley and sour cream if desired.