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Best Spanish Tortilla Recipe – How to Make a Spanish Tortilla


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Erik Bernstein

Usually made with minced potatoes, sometimes onions and eggs, the Spanish tortilla is a simple and delicious vegetarian meal any time of the day. We took a page from Spanish chef Ferran Adria’s book and took an awesome shortcut – the chips! Not only are they much easier to prepare than raw potatoes (no mandolin needed!), But they also impart the delicious fried flavor typical of a classic tortilla. Be sure to look for thin cut varieties like Lays or Cape Cod rather than thicker cuts like Kettle Chips.

With the addition of rosemary, this simple frittata is far greater than the sum of its parts. Topped with a lemon garlic sour cream sauce, it’s downright delicious.

Do it ? Let us know how it went in the comments section below!

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Yields:

4 – 6


portions

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

30

minutes

For the Spanish tortilla:

4 oz.

thin potato chips

1 tbsp.

freshly chopped rosemary

Freshly ground black pepper

For the sour cream sauce:

2 tbsp.

freshly chopped chives, plus more for garnish

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  1. Heat the broil oven on high power. In a large bowl, combine the eggs, chips and rosemary. Season with salt and pepper and let stand for 5 minutes.
  2. In a 10 “skillet over medium heat, heat the oil and garlic clove. Cook the garlic, stirring occasionally, until tender and lightly browned. Transfer the garlic on a cutting board and pour the egg mixture. Cook, without stirring, until the edges begin to turn golden and lift off the edge of the pan. Transfer the pan to the oven and toast until the center of tortilla shakes slightly, 2 to 4 minutes, depending on the strength of your grill.
  3. Meanwhile, chop the cooked garlic halves and place in a medium bowl with sour cream, chives, lemon juice and lemon zest. Season with salt and stir to combine.
  4. Let the tortilla cool for 10 minutes, cut into quarters and serve topped with sour cream sauce and more chives.

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