Tortilla española, tortilla de patatas, Spanish omelette – it has many names but this simple dish made of eggs and potatoes is considered one of the corners of Spanish cuisine. And while traditionally it’s made with thinly sliced potatoes, an all American potato chip makes a great stand in.

The first time I came across this version was in The Family Meal by Ferran Adria, and since then I’ve adapted it many times to serve many tastes. This simple version to feed a group is by far my favourite. It’s a great dish for a holiday weekend, when potato chips are generally around and often go a bit stale. My preferred chip is plain and ruffled, but anything will work. From kettle cooked to dill pickle – I’ve tried a ton a variations and never been disappointed.


Tortilla Española

Serves 4

Ingredients:

3 Tbsp olive oil

2 scallions, finely sliced

8 eggs, beaten

4 cups potato chips

Salt and pepper, to taste

Lemon Garlic Aioli:

½ cup mayonnaise

1 clove garlic, finely chopped

½ tsp grated lemon zest

Juice of ½ lemon

Salt and pepper, to taste


Method:

1. Set oven at 400ºF. Add one tablespoon of olive oil to an oven-safe non stick pan and place over medium high heat. When the oil is shimmering add half the scallions and cook stirring often until the scallions are soft, about 4 minutes. Then remove from the pan and let cool.

2. Combine beaten eggs and potato chips in a large bowl and fold gently until the chips are covered in egg. Season to taste with salt and pepper and add cooked scallions.

3. Place pan back over medium heat and add remaining olive oil, when the oil is shimmering add the potato/egg mixture and cook until the edges begin to set, then place the pan in the oven and cook until the centre of the eggs are just set. About 10 minutes. Remove from the oven and carefully invert onto a cutting board.

4. To make the lemon garlic aioli, whisk together mayonnaise, garlic, lemon zest and juice and season to taste with salt and pepper.

5. Serve the tortilla warm or at room temperature with remaining sliced scallions and aioli alongside.