Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
10
large eggs
-
Kosher salt and ground black pepper
Directions
-
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.
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