In a large bowl beat eggs and add chips, tomatoes, olives, and scallions. Let mixture rest for 5 to 10 minutes until chips have softened.
Pour oil into a non-stick skillet, spreading it with a paper towel so it is well coated, and put it over medium-low heat. Add egg mixture and cook slowly until edges are cooked enough to be pulled away from the side of the pan, about 5 to 6 minutes. Place skillet under broiler and cook until eggs are set and lightly browned, about 3 to 4 minutes.
Remove from oven and run a heat-proof plastic spatula around the edge to loosen up tortilla. Let it rest for a few minutes before removing from pan and serving. This can be made several hours in advance and served at room temperature.