Spanish Tortilla with Potato Chips
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)!
Servings: 6
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