Quick Spanish Tortilla With Potato Chips
Spanish Tortilla With Potato Chips is a fast and easy recipe ready in under 10 minutes! With just three ingredients, this versatile dish can be served as a family dinner or a tasty appetizer for any occasion.
Spain’s most popular family dish is the famous Tortilla de Patatas. It can be served at all hours of the day, warm or cold, leaky or not. This dish is a kid’s favourite, and this variation is quick and easy. It’s perfect for a quick lunch, dinner, or an appetizer for your kid’s event. This express Spanish Tortilla With Potato Chips idea comes from the renowned chef Ferran Adria, and it’s the perfect lifesaver for any family and so easy to customize.
The Original Tortilla
The traditional technique for making the Tortilla de Patatas is to fry pieces of potatoes in olive oil until soft, then add eggs. If you think about it, chips are pre-fried potatoes, too, simplifying this recipe. In Spain, they often make their tortillas leaky, meaning the eggs are not totally set inside. This is great when freshly done, but this recipe is cooked through. If you prefer it to be leekier, cut on the cooking time once you flip it and tap in the middle of the tortilla with your finger to feel if it’s hard or not.
The Technique
Here are a few tricks to make a successful tortilla:
- Tortillas are flipped midway through with a big plate, so be assertive and own that flip!
- It’s easy to flip, but to put it back in, use a spatula and tap on the side of the pan to give it this round finish.
- This recipe requires an 18- or 20-cm (7- or 8-inch) non-stick pan.
- Keep the heat medium-high and continually move the egg mixture around for the first minute or until it sets a bit. Then, leave it for one or two minutes before flipping. On the other side, I suggest cooking for just 1 or 2 minutes.
Spanish Tortilla With Potato Chips
Equipment
- 18 or 20 cm (7 or 8 inch) non-stick pan
- big plate
Ingredients
- 10 eggs
- 150 g potato chips natural, thin type
- 1 tbsp olive oil
- salt
Instructions
- In a bowl, beat all the eggs until homogenous.
- In another bigger bowl, add the potato chips and break them up slightly with your fist.
- Add the eggs to the chips, add salt and mix.
- Preheat a non-stick pan on medium-high heat, add a drizzle of olive oil and pour the egg mixture.
- Turn contently with a spatula for the first minute or until slightly whiter and set.
- Let it cook for another minute before flipping it on a big plate.
- Add another drizzle of olive oil to the pan, slide the tortilla back in, and cook for another minute or two.
Video
Notes
Nutrition
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Did You Make This Recipe?
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So delicious!
So agree!
We made this for brunch yesterday, and it was such a huge hit. Wish I’d made more. Thank you for such a quick and easy recipe!
My pleasure; time saved in the kitchen means more time with the guests!
I can’t believe how easy this dish is. I remember my friend making it, and it seemed a lot more daunting. Thanks for all the tips!
Yeah, usually it takes a while because of the frying of the potatoes; with potato chips, you cut the recipe time by a lot!
I love a good tortilla! Thanks so much for sharing this recipe! I am going to make it!
Simple never tasted better! You’ll see!
I made this today with the kids and they loved it! I can’t wait to make it again…so yummy!!!
Spanish Tortilla is an all-time favourite in Spain! Glad we can share the recipe with the world.
Oh my gosh, this is super easy to make and so delicious, even my kids love this so much!
Thanks for sharing your recipe with us!
It was my pleasure. It makes an excellent appetizer for kids’ birthday parties or school events, too. Simply cut them into small cubes, add a dot of mayonnaise or aioli on top with a toothpick, and voila!