Shortcut Spanish Tortilla As seen on Gimme some Oven Bookmark recipe Print recipe Download recipe Share Total Time 15 minutes Prep Time 5 minutes Cook Time 10 minutes Rating 5 out of 5 stars (8) Ingredients 6-8 servings 4 ounces (about half a bag) Salt and Fresh Ground Pepper Kettle Brand® Chips, crumbled6 eggs, whisked1 teaspoon fine sea salt, or more/less to taste3 tablespoons olive oil, divided1 small white onion, peeled and thinly sliced Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Combine the chips and eggs: In a medium mixing bowl, stir together the crumbled chips and whisked eggs until evenly combined. Set aside to let the mixture soak while you cook the onion. Step 2 Sauté the onions: Heat 1 tablespoon oil in a 9-inch non-stick or cast-iron skillet over medium-high heat. Add the onions and sauté for 5 minutes, stirring occasionally, or until the onions are completely soft and slightly golden around the edges. Transfer the onions to the mixing bowl with the egg mixture, and give the mixture a quick stir to combine. Step 3 Cook the bottom of the tortilla: Add the remaining oil to the skillet and reduce the heat to medium. Pour the egg mixture into the skillet and use a spatula to spread it out so that it is in an even layer. Let the tortilla cook over medium heat for about 2-3 minutes, or until the bottom of the tortilla is lightly golden. The top of the tortilla will still be a bit wet, which is ok. Step 4 Flip the tortilla: Carefully place a large plate face-down directly on top of the skillet. Then, with one hand holding the skillet handle, and one hand firmly holding the plate on top of it, very carefully and quickly flip them both 180°, so that the plate is on the bottom and the skillet is upside-down on top. Step 5 Cook the other side of the tortilla: Return the skillet to the heat, and slide the tortilla from the plate back into the skillet to cook the second side. Run a spatula around the edges of the tortilla to tuck the sides back under so that the edges are nice and rounded. Cook for another 2 minutes, until the bottom of the tortilla is also lightly golden. Then slide the tortilla onto a clean plate. Step 6 Serve warm: Or let the tortilla cool to room temperature. Seal tightly with plastic wrap and either refrigerate for up to 3 days, or freeze for up to 3 months. Chef’s notes This post is sponsored by Kettle Brand® chips, maker of my all-time favorite potato chips.Possible variations include adding a splash of sherry vinegar, extra veggies/greens, cheese, olives, or capers.
