Time: 55 min.
Complexity: easily
Servings: 6 - 8

Spanish tortilla (potato omelette) is considered the queen of Spanish tapas. Since potatoes are traditionally fried in copious amounts of olive oil, tortillas can often be expensive. In this recipe, you can save money (and time!) with one ingenious substitution: use potato chips instead of potatoes. It may be a bit different from the original, but the tortilla is just as delicious, tender, and potato-y. Serve as an appetizer or for dinner with a light green salad.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 small onion, thinly sliced
• 0.5 tsp paprika
• A small pinch of cayenne pepper
• 1 tbsp red wine vinegar
• 7 large eggs
• 5 cups plain potato chips (about 170 g)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, chips, wine vinegar, ground cayenne pepper, paprika

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In a 25 cm (9 in) oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the garlic, onion, paprika, cayenne pepper, and 1/2 teaspoon salt and cook, stirring, until the onion is soft and just beginning to brown, about 6 minutes. Remove from heat and stir in the vinegar until completely absorbed. Transfer to a bowl and let cool.
Step 3
• In a large bowl, whisk the eggs with 0.5 cups of water and 1 teaspoon of salt. Add the potato chips and cooled onion and stir. Let sit for a few minutes.
Step 4
• Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat, then add the potato chips and egg mixture and cook until the bottom and sides of the omelet are golden brown, about 3 minutes (pull up the sides with a rubber spatula and peek under them).
Step 5
• Transfer the pan to the oven and bake until set, 15-20 minutes. Let cool slightly in the pan, then transfer the omelet to a cutting board and cut into 12 pieces. Serve.

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