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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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J. Milton Keller

Wednesday 16th of January 2013

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?

Jamie

Monday 2nd of January 2012

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

SoupAddict

Monday 2nd of January 2012

And this came out of a French cookbook, to boot!

patty

Sunday 18th of December 2011

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;-)

Andrea Janssen

Sunday 18th of December 2011

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.

Jeff

Saturday 17th of December 2011

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

SoupAddict

Saturday 17th of December 2011

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.