How to Make Potato Chip Spanish Tortilla
Step #1: Heat the olive oil in a small frying pan over medium heat. Okay, so I had a Spanish tortilla while I was visiting Barcelona and I fell in love with it. I’ve made “authentic” style tortillas (Spanish-style potato omelets), and while I adore them, they can be a bit of work. Like, quite a bit for a weeknight. I read about using potato chips as a substitute on The Food Lab and was super intrigued. I tried it, and loved the way it turned out! It’s not as amazing as the real thing, but it makes a good 10-minute meal. I used thick-cut (kettle-style) black pepper chips and let me just say, yum! Some variations also include onions or other vegetables. The result is a dense, cake-like omelet, served either hot or cold, often as a tapas dish, and known for its simple yet satisfying flavors. It differs from the Mexican tortilla, a flatbread made from corn or wheat. Step #2: Season the eggs with salt, then fold in the potato chips. Transfer the mixture to the preheated pan and cook for 2 to 3 minutes, until golden brown. This makes a filling dinner for one, or cut it in half and serve each piece with a simple salad. A glass of red wine wouldn’t be amiss here either. To reheat, simply place it in a pan over low-medium heat until warmed through, or use a microwave for a quick option.
