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Chef José Andrés’ Spanish tortilla has a secret crunchy ingredient


(Photo by Peter Frank Edwards)

“Classical Spanish potato tortillas takes time and patience – you have to cook the potatoes slowly in olive oil, then drain and cool them before mixing them with the eggs, ”says the famous Spanish-American chef (and nominated for the Nobel Peace Prize!) José Andrés in his new cookbook, Raging Vegetables, co-written with an award-winning food journalist Matt Goulding. In this version, Andrés takes inspiration from his former mentor, the famous chef Ferran Adria, who had a simple idea: “Instead, use crisps. The incredible Spanish chips are fried in olive oil and once they have absorbed the egg, they rehydrate and behave like fresh potatoes. Brilliant! “Says Andrés.” I took it a step further here, replacing the regular chips with Terra chips. This colorful mix of root vegetables makes a nice ten minute tortilla.

[Excerpt from Vegetables Unleashed by José Andrés and Matt Goulding. Copyright 2019 by José Andrés. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.]

Terra Crisps Tortilla


  • 7 large eggs
  • Kosher salt, to taste
  • 1 5 oz bag of Terra Chips
  • 2 tbsp extra virgin olive oil, or as needed
  • Maldon sea salt flakes, for garnish
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  1. Beat eggs in a large bowl. Season lightly with kosher salt. Reserve 1 cup of crisps. Gently fold the remaining crisps into the egg crisps until well coated. Leave to rest for 5 minutes.

  2. Heat the oil in a small nonstick skillet over medium heat. Add the egg mixture and shake the pan in a circular motion for 10 seconds to keep the mixture loose as the eggs begin to coagulate. Reduce the heat and cook for 1 minute or until the egg is set on the bottom but the tortilla is still loose on top. (This will produce a loose tortilla – if you want a firmer tortilla, cook another 30 seconds before turning.)

  3. Place a plate on the pan, turn the pan over and shake the tortilla on the plate. If the pan seems dry, add a little more oil. Return tortilla to pan, uncooked side down. Cook for 1 minute or until the stock is completely set. Slide the tortilla onto a serving platter. Garnish with sea salt and reserved fries.

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For 4 people.


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