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Spanish Tortilla with Potato Chips
Spanish chef Ferran Adrià, the father of the molecular gastronomy movement, came up with a genius shortcut for making tortilla española, the much-loved tapa: Instead of slicing raw potatoes and then slowly cooking them in olive oil, he swaps in potato chips. As they soak in the eggs, the chips rehydrate, yielding a tortilla with a tender texture. Borrowing his time-saving technique, we keep our version of this egg and potato tortilla simple, adding some softened onions and a dash of smoked paprika. Toss a salad while the tortilla bakes and dinner is done.
4 to 6
Servings
35 minutes
Ingredients
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10
large eggs
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 350°F with a rack in the middle position. In a large bowl, whisk together the eggs and ½ teaspoon salt. Add the potato chips and stir to coat; set aside.
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January 16, 2023
Fun recipe
What a fun recipe! It was a much easier take on the tortilla but just as tasty. Served it as part of a tapas spread. The family loved it.
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