This is a variation of the Tortilla Española. A thick Spanish omelette traditionally made with potatoes poached in olive oil. It’s often served at room temperature and cut into small pieces for appetizers. Substituting potato chips for the olive oil poached potatoes offers a quick and tasty shortcut. There are countless ingredients that can go into this omelette or just slice it into large pieces and eat it with bacon. See the recipe notes for specific serving suggestions.
Yield: A light lunch for 3 or bite-sized appetizers for 6 adults
8 large eggs
4 oz of kettle-style, thick cut, salted potato chips, slightly crushed
5 Tbsp extra virgin olive oil plus a little extra for drizzling as garnish
Kosher salt as needed
Scramble the eggs and 2 Tbsp of the olive oil together. Stir in the crushed potato chips and let sit for 5 minutes so the chips can absorb the eggs.
Heat an 8 inch nonstick pan on medium heat and add 2 Tbsp of the oil.
Once the oil is hot, add the eggs and turn the heat to low.
Sir gently, occasionally scraping the bottom for 2 minutes.
Then, with a rubber spatula, pull the eggs from the edge of the pan towards the center and tilt the pan in that direction so the runny egg fills the space. Do this for 3 minutes or until there is very little runny egg on top.
Turn off the heat and place a large plate on top of the pan.
Grab the handle of the pan with one hand and put the other hand on the bottom of the plate and flip the eggs over onto the plate.
Set the plate aside, add 1 Tbsp of olive oil to the pan. Slide the eggs back into the pan. Turn the heat to low and continue to cook for 5 more minutes or until the omelette is nicely browned and eggs are cooked through.
There is no quantity of salt listed in this recipe because some potato chips can be very salty. If your omelette needs a little salt sprinkle some coarse salt on top after it’s finished. Try using Maldon salt, It has a crispy texture.
When adding ingredients to this omelette cook them first, then stir them in with the potato chips so everything is evenly mixed.
Here are some filling variations to try
-Sauteed chorizo, onions and chopped roasted red peppers
-Sauteed crimini mushrooms and arugula
-Cooked Spinach and goat cheese
-Crumbled bacon and Manchego cheese
-Sauteed prosciutto or Serrano ham and Pecorino Romano cheese
-Before putting your omelette on a plate, rub the plate with a crushed clove of garlic and flood the plate with a thin layer of olive oil. This will impart some flavor and makes a nice presentation.
-Try using flavored olive oils like chili or lemon oil for drizzling on top of your omelette.
-Add cherry tomatoes sauteed in olive oil and garlic to the top of the omelette.
-Spoon a little aioli or basil pesto onto individual appetizer pieces.
-Make mini kabobs by alternating squares of omelette with different ingredients on a small skewer and drizzle the entire thing with olive oil.