Tortilla Espanola is a king among Spanish tapas, but can be pricey – the potatoes are usually cooked in a vat of olive oil. But we cut down on costs (and prep time) with a genius substitute: potato chips.
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 6 to 12 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 small onion, thinly sliced
- 1/2 teaspoon paprika
- Small pinch cayenne pepper
- Kosher salt
- 1 tablespoon red wine vinegar
- 7 large eggs
- 5 cups plain kettle-cooked potato chips (about 6 ounces)
Instructions
- Preheat the oven to 350 degrees F.
- Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the garlic, onion, paprika, cayenne and 1/2 teaspoon salt and cook, stirring, until the onions are soft and just starting to turn brown, about 6 minutes. Remove from the heat and stir in the vinegar until absorbed. Transfer to a bowl and let cool.
- Whisk together the eggs, 1/2 cup of water and 1 teaspoon of salt in a large bowl. Add the potato chips and cooled onions and stir to combine. Let sit for a few minutes.
- Heat the remaining 1 tablespoon oil in the skillet over medium-high heat, then add the potato and egg mixture and cook, until the bottom and the sides set and are a light golden brown, about 3 minutes (use a rubber spatula to help pull and peek around the sides). Transfer to the oven and bake until set, 15 to 20 minutes. Let cool slightly in the pan, then slide out onto a cutting board and cut into 12 wedges. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 181 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 130 mg |
| Sodium | 152 mg |
Reviews
it is great and the food is delicous
I’ve never had the original, so I’m not disturbed by a twist. I made it tonight and thought it was attractive, tasty and not much work to make. I’d serve this to friends. I look forward to trying the original recipe some day. Until then, this is a good dish.
Made this tonight. I don’t care if you call it shit on a shingle. It was pretty good! I’ve never had a crustless quiche, but if I did, this is what I imagine it would be like. Would have used more onions next time…they kinda got lost amongst the chips. Might have been better if I let it cool and served it as the tapa it was intended to be, but I was too hungry to wait and ate it right out of the oven. Drizzled it with some enchilada sauce and hit it with some cilantro to jazz it up a bit. Glad I tried it, but won’t be making it again soon.
Can someone who has actually made this recipe please rate it? Its annoying reading all the comments from people getting upset about the name of this dish. Find something more important to complain about!! No one cares!!
This is a stupid recipe. Call it whatever u want, but don’t waste our time and/or use the word “genius” for chips. What toss? Last,,how much for the ingredients?
Can someone possible review this dish based on its taste and not its name? I would really like to know if it is good.
Whoever thought of this ridiculous recipe and called it a tortilla española either never ate an original or is trying to sabotage Spanish cuisine.
Because I was hoping to make this, I was looking for an honest review of what this recipe is like from someone who had. But no one here has done that. Instead, you’ve skewed the rating by voting thumbs-down on its name. Yikes. What does it matter what it’s called? That’s irrelevant. Food is always evolving. There are more important things to kvetch about.
A complete disgrace to such a traditional dish. Call it a frittata (using an oven is a joke) call it a chip omelet, but please do not insult the Spanish by calling it a Tortilla Española. Bad move food network!
I’m not looking for the original recipe so I think it’s an excellent twist on any kind of tortilla!