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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.

Course Appetizer, Breakfast, Lunch, Snack
Cuisine Spanish
Keyword easy recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author we are all magic

Ingredients

  • 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

Instructions

  1. Beat eggs until frothy in a large bowl and add onion powder if you're going to use it.

  2. 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.

  3. Allow chips to sit in the eggs for a couple of minutes.

  4. Put the pan over medium heat and add a little olive oil.

  5. 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.

  6. 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.

  7. 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.