Bitter-Cream-and-Onion Tortilla Española

Tortilla Española is a basic Spanish tapa product of scrambled eggs and soft potatoes, cooked correct into a sliceable round omelet. Served warm, room temperature, or straight from the fridge, it’s broadly regarded as to be a national dish of Spain. This version—inspired by a twist popularized by infamous Spanish chef Ferran Adrià—swaps in crispy potato chips for raw potatoes. Which system huge-thin layers of potato with out having to use a mandoline.

Saving your fingers from likely reducing catastrophe is rarely any longer basically the most attention-grabbing shortcut. While a dilapidated tortilla is cooked on every sides (requiring some accurate finesse to inch a half of-raw omelet onto a plate and invert it abet correct into a hot pan), this version bakes in the oven—no flipping required. Any bits of chip that stick out of the eggy mixture quit delightfully crisp, so there’s no luxuriate in to terror about getting the whole lot flat and even. Rustic is the trail, which makes for a more relaxed direction to mealtime.

Bitter cream and onion—that liked palatable pairing—factors into this tortilla in two recommendations. First, as the ingredients themselves: A scoop of bitter cream is whisked into the overwhelmed eggs for richness and tang, whereas caramelized onions add sweetness and bulk. Second, bitter-cream-and-onion-flavored chips offer surprising brightness and depth. Even whereas you’re no longer an abundant fan of the flavored chips (raises hand), the outcomes are so straightforward when baked correct into a pan of eggs, you may presumably secure your self preserving a salvage around for this recipe on my own.

Substances

4–6 servings