Skillet Spanish Tortilla with Potato Chips
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Spanish Tortilla with Potato Chips sits in the Snacks section of Regbie. The card serves 6 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 12 large eggs
- Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
- 7 cups potato chips cooked in avocado oil,, about 5.5 ounces
- 3 tablespoons extra virgin olive oil
- 1 small onion,, thinly sliced
Method
Beat the eggs, 1 teaspoon Diamond Crystal kosher salt, and pepper in a large bowl until frothy.
Fold the potato chips into the eggs and let them sit for about 5 to 10 minutes or until the potato chips soften slightly.
While the chips soften, heat an oven-safe 10-inch cast iron or carbon steel skillet with 2-inch sides over a medium burner.
When the pan is hot, pour in the oil and add the onions and a light sprinkle of Diamond Crystal kosher salt. Sauté, stirring frequently, until softened, about 5 minutes.
Tip in the egg and potato chip mixture and use a spatula to distribute the onions and smooth everything into a uniform layer. Leave shaking the pan, until the bottom is set, about 3 minutes.
Warm the oven broiler to high, with the oven rack 4 to 5 inches from the heating element.
Set the pan under the broiler and cook until the top is just cooked through and the center is still slightly moist, about 2 to 3 minutes.
Plate warm or at room temperature and cut into wedges!
Kitchen notes
- Leftover Spanish tortilla can be stored in a sealed container in the fridge for up to four days.
- A reliable chips to use in this potato chip omelette are those fried in avocado oil or olive oil.
- Some great brands include Siete Family Foods , Boulder Canyon , and Good Health .
