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)!

Lifting up a slice of Spanish tortilla made with potato chips from a blue skillet.

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!

An overhead shot of a skillet filled with a Spanish tortilla made with potato chips with a missing slice that is on a plate next to the pan.

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!

A slice of Spanish tortilla made with potato chips on a white plate next to a fork.

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

An overhead shot of the ingredients to make a Spanish tortilla, tortilla espanola, with potato chips.
  • 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.

Four sequential shots of an Asian woman in glasses adding raw eggs, salt, and pepper to a large bowl and then whisking them together.

A balloon whisk or hand mixer will do the trick!

A closeup of whisking raw eggs in a large glass mixing bowl with a metal whisk.

Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.

Four sequential shots of an Asian woman in glasses and a red apron pouring potato chips into a large glass mixing bowl filled with whisked raw eggs.

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.

Four sequential shots of a woman in a red apron adding olive oil to a frying pan, then adding sliced onions and a pinch of salt.

Sauté, stirring frequently, until softened, about 5 minutes.

A closeup of sautéed sliced onions in a blue enamel cast iron skillet.

Pour in the egg and potato chip mixture…

An Asian woman in glasses is adding a bowl of whisked eggs and potato chips to a blue skillet with sautéed onions to make a quick Spanish tortilla.

…and use a spatula to distribute the onions and smooth everything into a uniform layer.

A red silicone spatula is rearranging potato chips and whisked raw eggs in a blue skillet so the top is a smooth layer.

Cook, shaking the pan, until the bottom is set, about 3 minutes.

The top of a Spanish tortilla made with potato chips before it is placed under a broiler to finish cooking the top.

Heat the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.

Place the pan under the broiler…

Two hands are placing a blue skillet filled with Spanish tortilla made with potato chips into an oven set on broil.

…and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.

A fully cooked Spanish tortilla made with potato chips, ready to serve.

Serve warm or at room temperature and cut into wedges!

Lifting up a slice of Spanish tortilla made with potato chips from a blue skillet.

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!


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

4.79 from 14 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 6
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)!

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

Calories: 334kcal | Carbohydrates: 16g | Protein: 13g | Fat: 24g | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Other Recipes You May Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. Hi, I love your recipes and appreciate the recommendations for your kitchen tools. is there an affordable 10 inch skillet you would recommend?

    1. In terms of an affordable 10-inch skillet, your best bet is probably a well-seasoned Lodge: https://amzn.to/3KB4wSX. However, cast iron skillets do take some patience and persistence to get a great non-stick surface. I love my enameled cast iron skillets but they are pricey and not necessarily non-stick. They are super durable, conduct heat great, and very easy to clean.

  2. What a great hack!
    I can’t wait to try it out.

    By the way, I love your skillet.
    Is it ceramic-coated Le Creuset?

  3. Delicious! Have you ever tried adding additional vegetables or meat to this? I’m thinking of strips of roasted peppers. And I might also be thinking of a little Serrano ham… Unless that’s just too crazy.

  4. 5 stars
    Well. Saw this this morning, made it for dinner. Amazing. Tastes like the real deal but without the hassle. Definitely adding to the rotation.

  5. 5 stars
    Super easy to make. I substituted sweet potato chips, which are shorter and curlier and gave the top a nice textured look. Next time, we will add some other savory spices and a little more salt.

  6. I’d prefer not to use potato chips. How can the recipie be adjusted to use thinly sliced potatoes.

  7. 5 stars
    This recipe was so freaking easy. So delicious. I am going to make this once a week when school starts. I can make it and eat it and save the leftovers for lunch. Thank you so much for sharing your recipes.

  8. I avoid nightshades, so I made this with cassava strips (Artisan Tropic). It’s delicious! It took a few minutes longer for the chips to soften, but, otherwise worked well!

  9. 4 stars
    I’m a huge tortilla fan and have never made it myself. This was super easy, but it was raw and runny in the middle when I took it out of the broiler, so I peeled back the stop and put it back in, then it was almost done in the middle after that. I sliced and ate and it was dry. I’ll try again, and I’ll try the leftovers at room temp tomorrow (I couldn’t wait) – maybe that will help?