This Potato Chip Spanish Tortilla recipe from Jose Andres is a fun spin on the traditional Navarrese dish, coming together quickly without the hassle of peeling and cutting potatoes. Enjoy it for breakfast, lunch or dinner with a side of crunchy, salty potato chips!
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!