In a blender or using a stick blender, blend the French onion dip and vinegar until smooth. Slowly drizzle in the olive oil. Adjust seasoning with salt and pepper if needed.

Break 6 of the eggs into a large mixing bowl. Add 2/3 of the bag of chips and stir, crushing them a little as you blend the eggs together. Allow the mixture to sit until the chips absorb most of the egg, about 10 minutes.

Heat an 8 inch non-stick pan over medium heat. Once hot, add 2 tablespoons (30ml) olive oil and return to medium heat until oil is shimmering. Add egg/potato chip mixture and cook, stirring with a rubber spatula, for 10 seconds. Shake pan to evenly distribute mixture, then even out top with spatula. Cook, shaking pan occasionally, until tortilla is mostly set but still wet on top, about 2 minutes.

Place a plate, large metal or glass pot lid over tortilla. Using kitchen towels to grip lid and pan handle, carefully invert entire tortilla so that it's resting on top of pan lid. Slide tortilla back into skillet so that the cooked side is now facing up. Use spatula to tuck down edges and create an even disk shape. Continue to cook, shaking occasionally, until tortilla is golden brown on second side and barely cooked through, about 2 minutes longer.

Spread the French Onion Dip Aioli evenly over the Tortilla, Sprinkle freshly chopped chives and drizzle with remaining Spanish olive oil. For a nice finishing touch, you can sprinkle a little bit of flake sea salt.