Tortilla Española, a classic dish from Spain, is a simple yet versatile combination of fried potatoes and eggs. Unlike the Mexican tortilla, which is made from corn or flour, the Spanish tortilla is more like an omelette or a frittata. While some people add onions to their tortilla, others prefer it without. Whether you like your tortilla well-cooked or with a juicy center, there are no hard and fast rules to making this delicious dish.
For a fun twist on the classic recipe, try making Tortilla Española with potato chips! Using chips instead of fresh potatoes gives the dish a unique crunch and flavor that’s sure to impress your guests. Simply crush up the chips and mix them in with the eggs before frying.
Whether you’re a seasoned pro or a novice cook, Tortilla Española is a great dish to add to your repertoire. With its endless possibilities for customization, it’s a dish that you can make your own. So go ahead and experiment with different fillings, toppings, and cooking techniques – you never know what delicious creations you might come up with!
If you’re new to making Tortilla Española, you’re not alone. Even seasoned cooks can find the process daunting, particularly the step of frying the potatoes to perfection and flipping the tortilla. However, with a bit of practice and patience, anyone can master this classic Spanish dish.
If you’re not feeling confident in your tortilla-making skills, why not start with a simple recipe using potato chips? It’s an easy and fun way to get a taste of this delicious dish without the stress. Plus, using chips instead of fresh potatoes eliminates the need for precise frying, so you can focus on perfecting your flipping technique instead.
Remember, making Tortilla Española is all about experimentation and finding what works best for you. Whether you’re a pro in the kitchen or a beginner, don’t be afraid to try new things and make the recipe your own. With a little practice and a lot of creativity, you’ll be whipping up mouth-watering tortillas in no time!
If you’re looking for a fun and unique gift for the foodie in your life, consider a Tortilla Española kit. Last Christmas, I bought my husband a kit as a joke, but we were pleasantly surprised by the results. The kit included a bag of potato chips and easy-to-follow instructions for making a delicious tortilla using chips instead of pan-fried potatoes.
Not only is making Tortilla Española with chips a fun and unexpected twist on the classic recipe, but it’s also a great way to get the whole family involved in the cooking process. Kids will love crushing up the chips and mixing them in with the eggs, and adults will appreciate the ease and convenience of using pre-packaged chips.
So next time you’re in Spain or at a Spanish specialty store, keep an eye out for Tortilla Española kits. They make a great gift or a fun addition to your own kitchen. Who knows – you might just discover a new favorite recipe!
If you’re skeptical about making Tortilla Española with potato chips, you’re not alone. But before you dismiss the idea, consider this: one of Spain’s most famous and respected chefs, Feran Adrià, has a recipe for a potato chip version of the dish.
Inspired by Chef Adrià’s recipe, we’ve created our own easy and delicious version of Tortilla Española with potato chips. Using chips instead of pan-fried potatoes not only saves time and effort, but also adds a unique crunch and flavor to the dish.
If you’re ready to give it a try, check out our recipe below. And if you’re still not convinced, be sure to click the link to Chef Adrià’s recipe in the New York Times – it might just change your mind.
This is Chef Feran Adrià’s recipe that was posted to the New York Times: CLICK HERE FOR RECIPE
Tortilla Española Made with Potato Chips
I used store-bought potato chips in place of fried potatoes in this super-quick tortilla based on a recipe from Chef Feran Adrià.
- 8 ounces Potato Chips I used Classic Lay's. You could opt for lightly or unsalted if you wish. I think kettle chips would also be a very good option.
- 8 large eggs, beaten
- 1 tsp onion powder optional
- 1 glug olive oil for frying
Beat eggs until frothy in a large bowl and add onion powder if you're going to use it.
Add potato chips and mix well with a rubber spatula, making sure they're coated in the egg and breaking the chips into smaller pieces.
Allow chips to sit in the eggs for a couple of minutes.
Put the pan over medium heat and add a little olive oil.
Add the egg and chip mixture to the pan. Allow to cook without stirring for about 4 minutes. The tortilla will pull away from the edge of the pan slightly. You want a nice thick cooked layer to form on the bottom of the tortilla.
Place a ceramic plate on top of the pan. Using an oven mitt or towel, carefully flip the tortilla onto the plate. Remove the pan and you will see the cooked side of the tortilla on top of the plate. Place the pan back on the heat and carefully slide the uncooked side of the tortilla into the pan. Allow to cook for 3-4 more minutes until it reaches your desired doneness.
Slide the cooked tortilla onto another plate and allow to cool. Some people like to eat it warm, or some totally chilled or at room temperature. Cut tortilla into wedges and serve.