Tortilla Española is a traditional Spanish tapa made from scrambled eggs and tender potatoes, cooked right into a sliceable spherical omelet. Served heat, room temperature, or straight from the fridge, it’s broadly thought-about to be a nationwide dish of Spain. This model—impressed by a twist popularized by celebrated Spanish chef Ferran Adrià—swaps in crispy potato chips for uncooked potatoes. Which means super-thin layers of potato with out having to make use of a mandoline.
Saving your fingers from potential slicing catastrophe will not be the one shortcut. Whereas a conventional tortilla is cooked on each side (requiring some actual finesse to slip a half-raw omelet onto a plate and invert it again right into a sizzling pan), this model bakes within the oven—no flipping required. Any bits of chip that stick out of the eggy combination keep delightfully crisp, so there’s no want to fret about getting the whole lot flat and even. Rustic is the transfer, which makes for a extra relaxed path to mealtime.
Bitter cream and onion—that beloved savory pairing—components into this tortilla in two methods. First, because the substances themselves: A scoop of bitter cream is whisked into the crushed eggs for richness and tang, whereas caramelized onions add sweetness and bulk. Second, sour-cream-and-onion-flavored chips provide shocking brightness and depth. Even in the event you’re not an enormous fan of the flavored chips (raises hand), the outcomes are so plain when baked right into a pan of eggs, you would possibly end up retaining a bag round for this recipe alone.
