There’s nothing easier than making a Spanish tortilla or tortilla espanola with potato chips. Yes, you heard me: POTATO CHIPS. You’ll save time and end up with a delicious meal (and tasty leftovers, too)!
Table of Contents
What is a Spanish tortilla?
First things first: a Spanish tortilla is not the same as a Mexican tortilla, which of course is a flatbread made of corn or flour. Rather, a Spanish tortilla (also known as tortilla española, tortilla de patatas, and Spanish omelette) is a traditional dish from Spain that consists of a thick omelet made with eggs, potatoes, onions, and sometimes other ingredients like cheese, ham, or peppers. It’s kind of like a potato packed frittata!
A common tapa (shared small plate) in Spanish bars and restaurants, slices of Spanish tortilla are usually served at room temperature as a snack, appetizer, or light meal. Because it tastes great cold, this dish is perfect for meal prep and packed lunches!
Spanish tortilla shortcut using potato chips!
I first tried a slice of Spanish tortilla many years ago at a local tapas bar and marveled at the simplicity and deliciousness of this egg and potato dish. However, when I started looking up recipes, I realized that the reason this deceptively “plain” dish is so tasty is because the potatoes are slowly fried in olive oil until tender and infused with flavor. Unfortunately, this busy mom wasn’t motivated enough to take the time to make this dish the traditional way so I just ended up ordering it at restaurants.
Luckily, Ferran Adria’s cookbook, The Family Meal, has a potato chip omelet recipe featuring a genius hack for making a traditional Spanish tortilla. By using store-bought chips instead of fresh cooked potatoes, he eliminates the need to peel, slice, and fry the potatoes, saving time and effort. The potato chips soften in the egg mixture and the result is a fab tortilla espanola—ready to eat in just a few minutes!
Although Chef Adria recommends flipping the omelet in the skillet to make sure it’s cooked evenly on both sides, I’ve discovered that simply popping the dish under the broiler does the trick without making a mess. What can I say? I’m a practical mom who hates cleaning.
What are the best potato chips to use?
My favorite chips to use in this potato chip omelette are those fried in avocado oil or olive oil. Some great brands include Siete Family Foods, Boulder Canyon, and Good Health. I prefer thinner potato chips because they soften faster than the thicker kettle-fried ones, but both varieties will work! (FYI: potato chips are not Whole30-compatible, so save this recipe for after your Whole30.)
Ingredients
- Eggs: You’ll need a dozen large eggs.
- Potato chips cooked in avocado oil or olive oil: See above for my favorite brands.
- Small onion: Sliced onion is kind of controversial ingredient for traditionalists, but I like to add onions for the extra flavor and added moisture. Besides, for sticklers, I bet the potato chips are way more controversial than onion!
- Extra virgin olive oil
- Diamond Crystal kosher salt: Ferran Adria’s original recipe doesn’t add extra salt because he says the chips add enough salinity. I disagree, so I add a little extra salt to the eggs, but you do you!
- Freshly ground black pepper
How to make a Spanish tortilla with potato chips
Whisk the eggs, Diamond Crystal kosher salt, and pepper in a large bowl until frothy.
A balloon whisk or hand mixer will do the trick!
Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.
While the chips soften, heat an oven-safe 10-inch cast iron or carbon steel skillet with 2-inch sides over medium heat.
When the pan is hot, pour in the oil and add the onions and a light sprinkle of Diamond Crystal kosher salt.
Sauté, stirring frequently, until softened, about 5 minutes.
Pour in the egg and potato chip mixture…
…and use a spatula to distribute the onions and smooth everything into a uniform layer.
Cook, shaking the pan, until the bottom is set, about 3 minutes.
Heat the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.
Place the pan under the broiler…
…and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.
Serve warm or at room temperature and cut into wedges!
What do you serve with Spanish tortilla?
I like to eat slices of Spanish tortilla with a green salad, tomato sauce, or aioli (garlic mayonnaise).
How do you save leftovers?
Leftover Spanish tortilla can be stored in a sealed container in the fridge for up to four days. You can reheat a slice before eating, but it tastes great right out of the fridge or at room temperature!
More paleo egg dishes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022)
Spanish Tortilla with Potato Chips
Ingredients
- 12 large eggs
- Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 7 cups potato chips cooked in avocado oil, about 5.5 ounces
- 3 tablespoons extra virgin olive oil
- 1 small onion, thinly sliced
Instructions
- Whisk the eggs, 1 teaspoon Diamond Crystal kosher salt, and pepper in a large bowl until frothy.
- Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.
- While the chips soften, heat an oven-safe 10-inch cast iron or carbon steel skillet with 2-inch sides over medium heat.
- When the pan is hot, pour in the oil and add the onions and a light sprinkle of Diamond Crystal kosher salt. Sauté, stirring frequently, until softened, about 5 minutes.
- Pour in the egg and potato chip mixture and use a spatula to distribute the onions and smooth everything into a uniform layer. Cook, shaking the pan, until the bottom is set, about 3 minutes.
- Heat the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.
- Place the pan under the broiler and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.
- Serve warm or at room temperature and cut into wedges!
Video
Notes
- Leftover Spanish tortilla can be stored in a sealed container in the fridge for up to four days.
- My favorite chips to use in this potato chip omelette are those fried in avocado oil or olive oil. Some great brands include Siete Family Foods, Boulder Canyon, and Good Health. I prefer thinner potato chips because they soften faster than the thicker kettle-fried ones, but both varieties will work!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is simply okay. Made it exactly according to the recipe. A regular frittata is far superior. This dish was really lacking in flavor. The onion and salt and pepper are not nearly enough to elevate this dish. Personally, between the lackluster flavor profile and unhealthy chips, this is definitely not worth the calories. If you do make this dish, definitely consider adding generous amounts of your favorite spices.