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Egg and Potato Chip Tortilla

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“This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin chips such as Lay's in this recipe for best results. From Food & Wine 2005”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the broiler and position an oven rack 8 inches from the heat.
  2. In a medium bowl, beat the eggs.
  3. Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
  4. Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
  5. In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
  6. 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.
  7. Slide the tortilla onto a plate, quarter and serve.

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