The iconic Spanish tortilla, a comforting combination of eggs and potatoes, gets a playful twist in this recipe by José Andrés. We’re swapping out the traditional potato slices for crushed potato chips, adding a delightful textural contrast and a burst of flavor.
This recipe is perfect for a quick and satisfying meal, and if you have a beloved Le Creuset skillet like mine, it’s the ideal pan for the job. The even heat distribution and exceptional heat retention of cast iron ensure a perfectly cooked tortilla, every time.
Secrets of the Tortilla Española
In the vibrant tapestry of Spanish cuisine, few dishes embody simplicity and elegance like the tortilla española. This culinary masterpiece has captivated diners for generations, delivering a symphony of flavors and textures.
The Spanish tortilla recipe is a testament to the art of transforming ordinary ingredients into extraordinary creations. Its origins date back to the 19th century, when the dish was created as a frugal and convenient way to utilize potatoes, a staple in Spanish cuisine.
Potato Chip Spanish Tortilla
This Potato Chip Spanish Tortilla from chef Jose Andres, is a great way to use up potato chips. It also cuts down the time needed to peel and slice the potatoes, making it a great weeknight dish.
- Beat the eggs, the binding element of the tortilla, and season with salt, ensuring a delicate balance of flavors. The number of eggs varies depending on personal preference.
2. The magic of the tortilla unfolds as the eggs cover the potato chips. Cook the mixture in a nonstick skillet over low heat, allowing the eggs to set slowly and evenly.
3. The key to a truly exceptional Spanish tortilla recipe lies in the art of flipping. With a practiced hand, the cook carefully inverts the half-cooked tortilla onto a plate, ensuring that the edges remain intact. Reheat the skillet with a drizzle of olive oil, and cook the other side to perfection.
4. Serve the Spanish omelet, a golden-brown disk of culinary delight, warm. Cut into wedges and enjoy with a simple green salad or a glass of chilled white wine.
Tips for Spanish Potato Chip Tortilla Success
- Use any flavor of potato chips you enjoy. Salt and vinegar or barbecue chips add a delightful extra layer of flavor.
- For a richer flavor, add a tablespoon of grated Parmesan cheese to the egg mixture.
- This tortilla is delicious warm or at room temperature. It’s also perfect for picnics or potlucks.
Final Thoughts
My vintage Le Creuset skillet performed beautifully for this recipe, ensuring even cooking and a crispy exterior. If you don’t have a Le Creuset, any heavy-bottomed pan will work, though the heat distribution might not be quite as even.
So, give this unique take on the Spanish tortilla a try! It’s a fun and flavorful way to appreciate a classic dish, and your Le Creuset will thank you for the challenge.
The tortilla española is more than just a dish. It is a culinary symbol of Spain, a testament to the country’s rich culinary heritage and its ability to transform simple ingredients into extraordinary creations. It is a dish that embodies the essence of Spanish cuisine – unassuming yet refined, rustic yet sophisticated, and always, undeniably delicious.
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Potato Chip Spanish Tortilla
Recipe by Jason Hill – CookingSessions.comIngredients
- 7 eggs
- 7 ounces potato chips
- 2 teaspoons salt
- 4 tablespoons extra virgin olive oil
Instructions
- In a large mixing bowl, add the six eggs and 2/3rds bag of the potato chips. Stir and crush the chips as you blend them into the eggs.
- Let the mixture set about 5 minutes, or until the chips absorb the eggs. Beat the last egg and stir it into the chip mixture along with the salt.
- Heat a 6-inch saute pan with 2 tablespoons of oil over medium heat. Add the egg mixture and stir with a wooden spoon to prevent them from sticking.
- Shake the pan in a circular motion for a few seconds to keep the mixture loose as the eggs start to stick together. Lower the flame and cook one more minute.
- Place a plate over the pan and invert them so the Spanish tortilla sits on the plate, raw side down.
- Add the remaining olive oil and slide the tortilla onto the pan raw side down. Cook another minute, or until the bottom is set.
- Slide tortilla onto a serving plate. Garnish with salt and a few more potato chips. Enjoy while it's hot!
