Potato Chip Tortilla Española From Ferran Adrià

November 26, 2019
16 Ratings
Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Yossy Arefi. 
Author Notes

Since first being published in 2003, Ferran Adrià's iconic Spanish tortilla recipe has had a life of its own across the internet (and many cookbooks), and has seen many additions and tweaks (flipping vs. not, crushing the chips vs. not, kettle vs. thin chips). Trust us when we say that, whatever rendition you go with, this tortilla española is here for you in a pinch (and fast). It skips the traditional steps of a making a tortilla—no slicing and slow-frying potatoes and onions here. Instead, grab your favorite thin and crispy potato chips and a few eggs. Near-instantly, you'll have lunch, dinner, or a snack when you need it most. And yes indeed, your simplest Lay's or other thin, classic potato chips are recommended instead of a thicker, kettle-style potato chip—they'll meld into the tortilla better.

Perhaps you have a little more energy to put into your tortilla? Then spend a little time rummaging through your refrigerator to pull together leftover cured meats, pickled peppers, and herbs to add color and flavor. To turn it into an instant party snack, cut it into small squares, tapas-style, and dress it up with a little garlicky mayo.

Recipe adapted from Saveur Magazine and The Family Meal (Phaidon Press October, 2011). —Genius Recipes

Watch This Recipe
Potato Chip Tortilla Española From Ferran Adrià
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 6 to 8
  • 4 ounces (about 2 1/4 cups) potato chips (we recommend thin ones, like Lay’s, over kettle-style ones)
  • 2 ounces thinly sliced serrano ham or prosciutto (optional)
  • 1/4 cup finely chopped canned piquillo peppers or pimentos (optional)
  • 1 tablespoon thyme leaves (optional)
  • 8 eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
In This Recipe
  1. Heat the broiler to high. Combine the potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow the chips to soften in the eggs, about 5 minutes.
  2. Heat the oil in a 10-inch nonstick skillet over medium-high heat; add the egg mixture and cook, without stirring, until the bottom begins to brown, about 3 minutes. Transfer to the broiler, and broil until the top is set but still slightly jiggly (not sloshy) on top, about 3 minutes. Cut into wedges or small squares to serve warm or at room temperature.

See what other Food52ers are saying.

  • Rachel Klausner Bearne
    Rachel Klausner Bearne
  • ifjuly
  • Andrew Morgan
    Andrew Morgan
  • FrugalCat
  • Kristen Miglore
    Kristen Miglore
Genius Recipes

Recipe by: Genius Recipes