Today, Justin Chapple (Food & Wine’s friendly neighborhood Mad Genius) shows us an easy way to make a staple of Spanish bar food: tortilla española. Don’t worry, you won’t need to go out and buy a tortilladora—this dish, also known as a Spanish omelette, is a tortilla in the literal sense of the word: a small torta. “Tortilla española is kind of like a potato frittata,” says Justin, an egg and potato cake “that’s cut into small pieces and served as a tapa.”
The hack comes from Jamie Bissonnette—2011 F&W Best New Chef, James Beard Award winner, Boston restaurateur and brains behind tapas joints Toro, Toro NYC and Toro Bangkok. Bissonnette’s method produces a killer tortilla with just three ingredients: eggs, olive oil and—wait for it—potato chips. Ambitious home cooks can make their own...but your favorite supermarket brand will do the trick. No peeling, slicing or boiling required!
- How to Throw a Portuguese Tapas Party
- How Jamie Bissonnette Went From Disaffected Hardcore Kid to Superstar Tapas Chef
- Tapas Recipes
To start, Justin beats some eggs until smooth, adding a pinch of salt and loads of freshly ground black pepper. He pours a bit of good-quality olive oil into a hot skillet and adds the egg mixture, folding in a pile of lightly crushed potato chips and leaving to cook.