Tortilla Española is one of the most common foods of Spain. To an American ear it sounds like something Mexican with a corn or flour tortilla, however in reality it’s a simple combination of eggs and fried potatoes. Sort of like an omelette or a frittata. Some people add onion, some don’t. Some people like the tortilla cooked through and some like the center to be runny(or juicy as they say in Spain), some don’t. Sometimes they’re split in half and spread with mayonnaise and ham, cheese, shrimp, etc. There are a million rules, and also no rules at all when it comes to making a tortilla.
I’m never the one to make the tortilla in our house. My husband is a master at it. I’m always daunted by frying the potatoes to perfection and also the part of the tortilla-making process where you have to flip it. I’ve heard many people say that learning to make a tortilla española is one of those things that you just have to practice over and over until you get the hang of it.
Last Christmas I bought my husband a tortilla española kit at El Corte Ingles Department Store as a joke. The kit was basically just a bag of potato chips and some instructions on how to make a tortilla using potato chips instead of pan-fried potatoes. When we made the tortilla at my inlaw’s house it was actually quite good!
Today I had a hankering for a tortilla española, but I didn’t feel like going through the whole process of frying potatoes etc. I remembered the potato chip tortilla kit and decided to order the ingredients for delivery from GORILLAS. I ordered using the Gorillas app from my sofa and in minutes the Gorillas delivery was at my doorstep, a few minutes later we were making the tortilla. From the idea to sourcing ingredients via Gorillas to first bite was less than 30-minutes!
Use my code OTHERPAUL20 to save $20 off of your first order with Gorillas. Get the app in your favorite app store.
Before you get up in arms about this idea, one of the most famous and well respected chefs in Spain has a potato chip version of tortilla española. We used this basic recipe with some adjustments to create our own easy recipe that can be found below. 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.