Join! 12 weeks for $1

Spanish Tortilla with Potato Chips

4 to 6 Servings
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

Ingredients

  • 10

    large eggs

  • Kosher salt and ground black pepper

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Michael F.
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.