1. Place eggs in a medium bowl and whisk lightly to just break the yolks.
2. Lightly crush the chips and place in a medium bowl with the beaten eggs.
3. Stand for 2 minutes.
4. Heat oil in a medium non-stick frying pan, then add the egg mixture.
5. Cook on one side for about 5 minutes or until just set.
6. Invert tortilla onto a plate then slide it back into pan.
7. Cook for a further 4 minutes.
8. Cool before cutting into finger food-size portions.
9. Top each piece with fresh mozzarella, jamon Iberico and chopped parsley.
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