Home Cooking

F&W Tortilla Espanola with potato chips

Share:

Home Cooking 1

F&W Tortilla Espanola with potato chips

emdb | Feb 17, 2005 06:43 PM

I just tried the Ferran Adria recipe in the Spain issue of Food & Wine, which is a short cut recipe for making tortilla espanola with potato chips. It was tasty, and served with a salad of rosso lettuce, toasted pine nuts, and a sherry vinegar dressing, made a nice dinner. I don't know how it compares with a real, slow cooked tortilla with real sliced potatoes, having always been too afraid to try it myself, but this took fifteen minutes, start to finish, to make, and was a perfect quick supper after a long day.

The recipe goes like this, and serves 2:

4 eggs, beaten
2 oz. (appx. 2 c) crushed potato chips (I used regular Lays)
2 tbsps thinly sliced serrano ham (I used prosciutto)
2 tbsps finely chopped piquillo peppers (I skipped this)
salt
pepper
1 tbsp olive oil
(I added 2 tsps thyme).

Preheat broiler. Crush potato chips and put in bowl. Add egg to potato chips, mix, and let sit & moisten, 5 mins. Chop pepper and ham, add to potato/egg mix, add salt and pepper. Over med/high heat on the stove, heat the oil in a medium, ovenproof nonstick skillet. Add the egg mixture, and when the bottom sets and begins to get golden (3 mins), pop under the broiler until the top begins to firm (appx. 2 mins) and there's not much "jiggle" in the middle.

I cut the tortilla into quarters. It was quite potatoe-y, and not too greasy or salty, as I was afraid it might be. If we didn't have the salad, I would have wanted a whole half to myself.

Want to stay up to date with this post?

Recommended From Chowhound