Our recipe for this tapas bar classic—known as Tortilla Española in Spain—uses an amazing shortcut: A bag of good quality potato chips eliminates the time-consuming task of slicing potatoes paper thin.
6 large eggs
1/2 teaspoon smoked paprika (optional)
1 (5 oz.) bag high-end potato chips (such as Kettle), slightly crushed
1 large tomato, seeded and finely chopped
1/2 cup Lindsay® Crafted Green Ripe Olives or Lindsay® Pimiento Stuffed Spanish Manzanilla Olives, drained and quartered
1 tablespoon vegetable oil
1 medium onion, very thinly sliced
Preheat oven to 475°F.
In a large bowl, beat the eggs until whites and yolks are well blended. Add the paprika (if using) and mix until combined. Add the chips, tomatoes, and olives. Let the mixture rest for 10 minutes, stirring occasionally, until the chips have softened.
Pour the oil into a 10- to 12-inch non-stick skillet over medium heat. Add the onions and cook, stirring frequently, until softened and just beginning to turn golden, about 5 minutes.
Using tongs or a slotted spoon, remove the softened onions from the skillet, leaving the oil in the pan; add the onions to the bowl, stirring to combine.
Add the chip mixture to the pan and let it cook slowly until the edges are cooked just enough to be pulled away from the side of the pan, about 4 to 6 minutes. Place the skillet in the oven and cook until the eggs are set and lightly browned, about 3 to 4 minutes. (The tortilla should be slightly jiggly in the center; don’t overcook or it will be rubbery.)
Remove the tortilla the oven, and cover the pan handle with a towel. Run a heat-proof plastic spatula around the edge to loosen up the tortilla. Let it rest for a few minutes before inverting onto a cutting board or serving platter. The dish can be made several hours in advance and served at room temperature.
