Egg and Potato Chip Tortilla

Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adria is particularly proud of his inspired use of potato chips as a fast, easy alternative to the fried potatoes. Spanish cooks might use fresh chips from a churreria (a shop specializing in fried crullers), but thin supermarket chips like Lay's are a good substitute.

 

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  • Total Time:
  • Servings: 2

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Ingredients

  • 4 large eggs
  • Two 1-ounce bags of potato chips, coarsely crushed (2 cups)
  • 2 tablespoons finely chopped Serrano ham
  • 2 tablespoons finely chopped piquillo peppers
  • Freshly ground pepper
  • 1 teaspoon extra-virgin olive oil

How to make this recipe

  1. Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.
  2. In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.

Suggested Pairing

A simple white with good acidity and no oak is ideal for balancing the salty ham.

Contributed By Published February 2005





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