Spanish tortilla also known as Spanish omelet is a traditional dish from Spain and is often served at room temperature as a tapa.
The inspiration for this recipe came from the Potato Chip Omelet recipe in Ferran Adrià's cookbook, The Family Meal. I love this book and highly recommend it! The recipes are organized into three-course meals, each with a starter, a main, and a dessert, 31 meals in total. It also includes helpful tips on cooking at home, tools you will need, and some basic recipes like the sauces and stocks that are used in the meals.
For my version of the potato chip omelet, I added red onion and then garnished it with basil pesto, one of my favorite condiments to pair with eggs. I used a store-bought basil pesto for this recipe but you may want to make it, here is my recipe for the delicious condiment. Happy cooking!
Chef notes:
Spanish tortilla makes an excellent tapa cut into smaller pieces and served at your next cocktail party.
The flavors and ingredients you can add once you've mastered the Spanish tortilla method are virtually limitless.
Specialty equipment:
7–8 inch non-stick frying pan
Yield: serves 2
Preparation time: 15 minutes
Cook time: 15 minutes
2 tbsp canola oil
½ cup red onion, julienne
6 large eggs
3 cups ripple salted potato chips (100g)
¼ cup basil pesto
Fresh cracked black pepper
Add 1 tbsp canola oil to the frying pan and heat on high.
Add the onions and cook for about 5 minutes, stirring occasionally, until they start to brown. Remove them from the pan to cool slightly.
In a large mixing bowl whisk the eggs until they are light and foamy.
Add the potato chips and the onion and gently mix to combine, try not to break up the chips too much. Let sit for 2 minutes.
Place the frying pan back on high heat and add 1 tbsp of oil.
Pour the egg mix into the pan and cook for 2 minutes, just to set the egg.
Place a plate over the frying pan, flip it over, and slide the egg back into the pan.
Cook for another 2 minutes to set the outside.
Turn off the heat and slide the tortilla out of the frying pan onto a serving plate.
Cut into pieces and serve topped with basil pesto and fresh cracked black pepper.
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