Spanish tortilla (or Spanish omelet) is a traditional tapas made with eggs and sliced potatoes, often served at room temperature. This version simplifies the classic recipe by using potato chips, instead of whole potatoes, to easily create many thin layers of potato within the omelet. Using plain potato chips holds true to the classic version, but using sour cream and onion or dill pickle potato chips also makes for a really tasty snack.
Potato Chip Spanish Tortilla
Ingredients
- 6 eggs, beaten
- 2 cups salted potato chips, crushed
- Salt and pepper, to taste
- 2 tbsp olive oil
- Mayonnaise or aioli, to serve
Instructions
- Fold crushed potato chips into beaten eggs and season with salt and pepper. Heat a small non-stick skillet over medium heat and add egg mixture.
- Cook until the edges are set, about 5 minutes. Remove the pan from heat and place a plate over the pan. Flip the pan so that the inverted omelet is on the plate, then slide it back into the pan. Return to heat and cook for another 4 minutes or until eggs are set.
- Remove the omelet from the pan and let it stand for a couple of minutes, then slice into wedges and serve with mayonnaise or aioli.
