Potato Chip Tortilla

Potato Chip Tortilla 1

This is one of those recipes that makes you crinkle your forehead in confusion.

Potato chips? In a Spanish tortilla?

Okey dokey. Our next assignment in the French Fridays with Dorie cooking group featured Dorie Greenspan’s simplification of the Spanish potato-egg-cheese dish, using potato chips instead of potatoes. On further thought, the curious substitution turns out to be a simple shortcut: in potato chip form, potatoes come pre-peeled and pre-seasoned.

Nice.  The forehead crinkle smoothed out as I nodded in understanding. Leave it to Dorie to be creative and clever.

Potato Chip Tortilla 2

Now the burning question: did it work?

Before answering, I must fess up that I’ve never had an authentically prepared tortilla, so I have nothing to compare it to.

But, I made two versions, one as written, one with my ingredient preferences. I did prefer my own adaptation, but that would stand to reason: it’s basically an egg and potato dish, and I know what I like in my eggs and potatoes.

One thing I will note is that the salt in the potato chips was not enough to season the dish to my liking in both cases. It’s not disappointing, but it was surprising. Potato chips are pretty salty.

This dish can easily stand in as an appetizer — but I’d reserve it for an egg-loving crowd who appreciates the bland nature of eggs and potatoes — or as a side dish (I served it with soup. Of course).

Well, that’s what normal people would do, anyway. Me, I can see whipping this up for a light lunch, or a late night insomniac snack. I mean, yo, it has potato chips and eggs. Some of the finest foods on the planet.

This post is participating in French Fridays with Dorie, where we cook from Dorie Greenspan’s cookbook, Around My French Table. We’re not supposed to print the recipes from the book, although the book’s recipes are now all thoroughly all over the interwebs. I will, however, print only my variation of the recipe.

Potato Chip Tortilla

adapted from Around My French Table

Prep Time: 10 minutes
Bake time: 10 minutes

1 tablespoon olive oil
5 ounces potato chips
4 eggs
2 green onions, thinly sliced
1 small onion, chopped
1 garlic clove, peeled and minced
1 teaspoon chipotle chili powder (or use ancho)
3 slices prosciutto, coarsely chopped
1 tablespoon cilantro, chopped
1/3 cup grated Gruyere cheese
salt and pepper (when in doubt, use a dash of each)

1. Heat the oil in a small-medium, heavy, oven-proof pan over medium. (I use an 8″ cast iron skillet.)

2. Crush potato chips by hand in a medium bowl. You want the pieces to be somewhere between crumbs and chunks.

3. Whisk the eggs in a separate bowl, and stir in the remaining ingredients. Pour over chips and mix well.

4. When the oil is shimmering, swirl to coat, and then pour in the egg mixture. Use a spatula to scootch the thick mixture out to the edges of the pan.

5. Cook until the edges are set, and the top shows signs of setting up (about 5 minutes). Run a thin spatula around the edges and under the tortilla to unstick any stubbornly clinging areas.

6. Carefully place the pan under the broiler, and broil until the top is set and slightly golden.

7. Flip the tortilla onto a plate (top side down) to cool slightly. Slice and serve as a side dish or as an appetizer.

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Comments

  1. Did you just say “yo”??? Karen, every time I read your posts I realize more and more that you are my newest best friend :) ha

  2. I’m so surprised that relying on the salt from the chips to season the eggs seems to have universally not been enough. The folks who used spicy chips seem to be the only ones not complaining of this. Weird! I’ll definitely factor that in when I get around to making this. Your top photo is beautiful!

    • I was most surprised that the potato chips lost all of their potato chip “essence” – no crunch, no salty goodness. It was weird. Not bad, just … unexpected.

  3. Ok, as I read your post I started thinking that this recipe could ALMOST (I said almost) be a Semi-Homemade with Sandra Lee feature (but not anywhere near the holiday cake). I am so sorry for having those thoughts – I deserve heinous torture for thinking it.
    I am relieved that I am not the only one with the underseasoning issue. I thought maybe it was my wacky tastebuds…

    • Sorry – I just reread that and I think I put my foot in my mouth (bad habit of mine).
      Totally didn’t mean to sound like I was comparing you to Sandra Lee – just the recipe’s concept of chips in the tortilla. I am going to stop now while I am WAAAAYYYYY behind.

      • LOL – I read your comment on my phone and I was like, geez, way to kick a girl when she’s down! But then I came back and re-read my post, and completely understood where you got that impression from. No harm, no foul.

        Actually, while I didn’t make the Sandra Lee association, that kind of *was* what I was thinking when I had the book in my lap. As in, “Potato chips? Not, potatoes sliced really thinly instead of cubed, but actual Lay’s potato chips? Eh? Wha? Is this the right cookbook? [checks cover]. Yup. Huh.

  4. Thank you for confirming that I have not lost complete sense of taste and seasoning. I thought this was really bland and needed to be kicked up a few notches in flavor. It was easy and quick, which I loved, but the flavor was just lacking. Love the additions to your version – will try that again with your additions! Happy Holidays!

    • SoupAddict says:

      Oh, nooo … it wasn’t you. It needed more salt, seasoning, flavor … something. I even used super-salty Sea Salt and Cracked Black Pepper Kettle Chips, which are almost painfully salty. Dunno where all the salt went, but it wasn’t in the tortilla. The second go-round with the prosciutto and cheese was better.

  5. I was surprised that the chips didn’t season it more too! Yours looks really good!

  6. Oooo prociutto and gruyere! I am surprise too that along with the chips the tortilla is not as flavourful as all that ingredients suggest. Now the big question is which soup you served your tortilla with? :)

  7. When I saw “potato chips,” my face went like this: 0_0

    If I had to choose between chips, chocolate and bacon, I simply couldn’t. Your recipe sounds great, thanks for being so creative and sharing the results with us.

  8. The potato chips make this so fun. I am cagy in love with Gruyere too!

  9. Well, I have to agree with Dessert By Candy. I could look at your pictures all day. They are gorgeous! I’m excited to try a mushroom version of this dish.

  10. I loved how easy this was, and how I used up leftover chips. Your version with the prosciutto and cheese sounds great. Did you chop up the proscuitto or leave it as slices? I was surprised too that it needed more salt. The chips were so salty to begin with.

    • I chopped it up so it would mix well with everything (it doesn’t need to be cooked, so heat surface contact doesn’t matter). I’m still puzzled as to where all the salt went. :)

  11. don’t you mean frittata? by any name it sounds delicious.

    • Like you, I know this dish by the term “frittata,” but in Spain, egg and potato omelettes are called tortillas.

  12. I can see that we like the same ingredients with our eggs and potatoes. :) Your tortilla looks great!

  13. I like that you added Gruyere cheese! Sounds delicious.

  14. Looks delicious. I’m envious of your cast iron pan, it’s been on my wish list for such a long time.

    • Ooo, you must try one. Lodge is an excellent American brand, and is sold even at Target. Treat yourself for the New Year. :)

  15. Agree, it needed more salt! Nice photos!

  16. I used the flavored hot and spicy chips for this recipe and it turned out great;) Dorie is creative and this recipe is a keeper for sure. Great party food ! Merry Xmas and a Happy New Year to you and family ;)

  17. Is there a type of potato chip that you would suggest then? Crunchier? Kettle Cooked? I love the pictures of this recipe!

    • The folks at French Fridays with Dorie who used heavily spiced potato chips seemed to like theirs the best. I used Sea Salt and Cracked Black Pepper Kettle chips, and it still wasn’t salty enough. Since the chips lose their crunch once mixed with the eggs, I’m wondering if adding more chips than the recipe calls for would help. Or, just some more salt. I think the potato contribution is fine, it’s just the seasoning.

  18. Andrea Janssen says:

    I was suprised of the not so salty taste, similor like you. But that can be solved by adding extra next time and put à bit salt on it this time. Love your photos, they are very good. Merry christmas.

  19. Very pretty pictures, love the cast iron skillet. I agree this tortilla needed additional salt, eggs just need a lot of salt for my taste! My husband loved this so I will be making it again, love the quick and easy dinners from Around My French Table;-)

  20. Not anything close to a Spanish tortilla. Prosciutto? Gruyere cheese? Sounds like a interesting frittata though.

  21. You are so right! I have eaten a Spanish tortilla in Barcelona, and coming from San Diego, I expected something coming from Spain, to have a bit more “bite” and taste. I have not made this…but certainly will! I, like the previous comment, agree that it is more like a frittata. Whatever it’s called it sounds fun. I might add a bit more heat with minced jalapeno peppers however.

    Thanks for this, making it for company this weekend!

    P.S. what was the name of the French Cookbook this came from?

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