Spanish Tortilla Matzo Brei

March 27, 2018
1 Ratings
Photo by Julia Gartland
  • Serves 8
Author Notes

This eggy hybrid is halfway between Spanish tortilla and matzo brei, breaking rules for both along the way. Crushed matzo crackers, potato chips, and caramelized onions are bound with beaten eggs and fried in an olive oily skillet, then flipped when golden brown. A nonstick skillet works wonders here—but if you don't have one, just add more oil. We topped ours with smoked paprika mayo. You could do garlicky mayo. Or horseradishy sour cream or Greek yogurt. And I love a sprinkling of fresh herbs—like parsley or chives—on top. —Emma Laperruque

Test Kitchen Notes

Featured in: A Matzo Brei with Zip & Pep (A.K.A. Potato Chips & Caramelized Onions) —The Editors

What You'll Need
  • 1/4 cup extra-virgin olive oil, divided
  • 1 small to medium onion, thinly sliced (about 1 1/2 cups)
  • 2 pinches kosher salt
  • 2 matzos
  • 2 cups potato chips
  • 7 large eggs, whisked with a fork
  1. Heat 1 tablespoon olive oil in a 10-inch skillet, preferably nonstick. When it’s shimmery, add the onion. Season with a pinch of salt. Sauté for about 10 minutes, stirring every so often, and adding 1 tablespoon water halfway through to encourage them to loosen up. When they’re soft and starting to brown, transfer to a large, heatproof bowl.
  2. Hydrate the matzo: Hold each sheet under a cold-running faucet for 10 seconds (so, 5 seconds per side). Use your hands to crumble the matzo into the bowl with the onions. Add the potato chips, eggs, 1 tablespoon water, and a pinch of salt. Use a rubber spatula to fold until combined. Some of the potato chips will crumble—totally fine.
  3. Wipe out the skillet you used for the onions with a paper towel. Add the remaining 3 tablespoons olive oil and set over medium-high heat. When the oil is shimmery—and dropping in a bit of egg instantly sizzles—scrape the tortilla-brei mixture into the oil. Use your spatula to scramble everything around for a few seconds, then spread into an even layer.
  4. Cook for 2 to 3 minutes on the first side, until the bottom is browned (but still yellow in spots). Top with a plate or lid and flip the tortilla over, then swiftly slide back into the pan. The only way to do this is with gusto and confidence, otherwise it just won’t work. Cook for another 2 minutes, until it’s barely firm to the touch, not jiggly but not stiff.
  5. Transfer to a plate and slice into wedges. Serve with sauce and fresh herbs. (Bonus: This can be served warm or at room temperature!)

See what other Food52ers are saying.

  • Janice Clarke-Reiter
    Janice Clarke-Reiter
  • Emma Laperruque
    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

3 Reviews

Janice C. November 2, 2018
Thanks, Emma. I'll give the recipe a try. Always looking for new matzo brei ideas.
Janice C. November 2, 2018
This is an intriguing recipe that I would like to try next Passover. I'm curious about the potato chips. Is there a brand or style of potato chip to use? I'm asking because I am worried that the potato chips might taste a bit rancid when cooked in the recipe. [That rancid oil taste has been my experience when using bagged tortilla chips in recipes rather than frying or baking my own chips fresh.] Do you think this recipe might work with very thinly sliced fresh potatoes?
Emma L. November 2, 2018
Hey Janice! I'd recommend using whatever potato chip brand you love. If you enjoy the chips pre-tortilla, you'll enjoy them in the tortilla. But if you decide to go the fresh potato route: Just thinly slice potatoes (I like Yukon Golds best for a Spanish tortilla) and sauté in olive oil until just tender.