(Made So Easy)
A cross between a frittata and an omelet, the Spanish tortilla is a humble classic: just eggs, potatoes, and onions. My version riffs on a recipe I first saw—believe it or not—on the back of a potato chip bag. I made it jokingly, not expecting much, but the result was surprisingly good. Potato chips are already perfectly thin, seasoned, and cooked—why not?
I tweaked the original method a bit, including a short bake in the oven to help set the center. (Apologies to any purists: I know a traditional tortilla should be runny in the middle, but hey—it’s my newsletter.)
Ingredients
- 6 eggs
- 1/3 cup minced spring onions
- About 4 oz premium potato chips
- Olive oil
- Espelette pepper flakes (or substitute with smoked paprika or Aleppo pepper)
Instructions
- Preheat your oven to 375°F.
- In a medium bowl, break 5 of the eggs. Don’t whisk—just break the yolks with a fork. Add enough potato chips so they begin to soften and sink into the eggs. Push them down gently to coat.
- Add the minced spring onions and stir gently. Beat the 6th egg in a separate bowl and pour it in last, giving everything a final mix.
- Let this mixture sit for at least 5 minutes, or up to 15. (Longer is better—the chips soften and absorb the egg.)
- Meanwhile, heat an 8-inch skillet over medium heat. Add about 2 tablespoons of olive oil—yes, it seems like a lot, but it adds great flavor and helps prevent sticking.
- Once the oil is hot, pour in the egg mixture. Sprinkle with Espelette pepper flakes.
- Let it cook undisturbed for about 3 minutes. The sides will puff slightly and start to form a golden crust. Use a rubber spatula to gently loosen the edges if needed.
- Instead of the classic flip (which can be messy), pop the skillet into the oven for 5 minutes. You’re aiming for just-set eggs—no overbaking.
- Remove from the oven, place a plate upside down over the pan, and flip the tortilla out onto the plate. Let it cool for 10 minutes—it’s meant to be served warm or at room temperature, not piping hot.