This Shortcut Spanish Tortilla recipe is quick and easy to make in about 15 minutes thanks to one secret ingredient!
After moving to Spain, I started getting many requests for one classic dish: the Spanish tortilla. Also called tortilla de patatas or tortilla española, this simple, comforting omelette is everywhere in Spain. Traditionally it’s made with eggs, potatoes, onions, olive oil and salt. Opinions differ on whether to include onions, but the result is always a satisfying dish that can be eaten warm or cold at any time of day.
The authentic version requires slowly simmering potatoes (and onions) in plenty of oil, which takes time. Locals here showed me a reliable shortcut that makes a great tortilla in about 15 minutes by using a surprising pantry item: potato chips.
Thicker kettle-style chips replace the frying step. When crumbled into whisked eggs and left to soak briefly, the chips soften and bake into the tortilla, giving potato-like texture and saltiness without the fuss. We often use Salt & Fresh Ground Pepper or Sea Salt & Vinegar kettle chips for a traditional flavor, but any sturdy chip will work.
Shortcut Spanish Tortilla Ingredients:
To make this fast potato-chip Spanish tortilla you will need:
- Potato chips: About half a bag (4 ounces) of sturdy kettle chips, crumbled. Choose a thicker chip for best texture.
- Eggs: 6 large, whisked.
- Olive oil: For sautéing the onion and cooking the tortilla (about 3 tablespoons total).
- Fine sea salt: 1 teaspoon, adjust to taste depending on the chip flavor.
- Onion (optional): One small white onion, peeled and thinly sliced. Onions are traditional for many people and add extra sweetness and texture.
Use an 8- or 9-inch nonstick skillet or a well-seasoned cast-iron pan for best results; stainless steel can cause the eggs to stick. You’ll also need a large plate to flip the tortilla.
How To Make A Spanish Tortilla:
This is the quick potato-chip method:
- Combine chips and eggs. In a medium bowl, whisk the eggs. Crumble in about 4 ounces (half a bag) of potato chips and stir to combine. Set aside to let the chips soak while you cook the onion.
- Sauté the onion. Heat 1 tablespoon olive oil in a 9-inch nonstick or cast-iron skillet over medium-high heat. Add thinly sliced onion and sauté for about 5 minutes, until soft and slightly golden at the edges. Transfer the onions to the egg-and-chip mixture and stir quickly so hot onions don’t scramble the eggs.
- Cook the bottom of the tortilla. Add the remaining oil to the skillet and reduce heat to medium. Pour in the egg mixture and use a spatula to spread it evenly. Cook 2–3 minutes until the bottom is lightly golden and set. The top will still be slightly wet.
- Flip the tortilla. Place a large plate face-down over the skillet. Holding the skillet handle with one hand and the plate with the other, flip both 180° so the plate is now on the bottom. If the bottom was cooked, the tortilla should transfer onto the plate cleanly.
- Cook the second side. Slide the tortilla back into the skillet, rounded side down. Tuck the edges under with a spatula if needed. Cook another 2 minutes until the other side is lightly golden. Slide the tortilla onto a clean plate.
- Serve warm or cold. Serve immediately or let cool, then cover and refrigerate for up to 3 days.
Possible Variations:
This versatile recipe adapts well to many additions. Try one of these options:
- Sherry vinegar: A splash adds authentic Spanish brightness.
- Extra vegetables or greens: Add diced peppers, spinach or other vegetables, but sauté them first so they’re tender before mixing into the eggs.
- Cheese: Grated or crumbled cheese folded in or sprinkled on top is delicious.
- Olives or capers: For a tangy, briny contrast.
How To Store A Spanish Tortilla:
You can store the tortilla in two ways:
- Refrigerator: Cover tightly with plastic wrap or keep in an airtight container for up to 3 days.
- Freezer: Cool to room temperature, wrap tightly to prevent air exposure and freeze up to 3 months. Thaw to room temperature before serving.
What To Serve With Spanish Tortilla:
Tortillas are often served plain and cold in Spain, but they’re excellent warm too. Garnish with fresh herbs or a dollop of aioli if you like. Serve as a simple breakfast with bread and tomato, or include it in a tapas spread with Iberian ham, pimientos de Padrón, patatas bravas or Manchego cheese.
Enjoy!
Shortcut Spanish Tortilla
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Ingredients
- 4 ounces (about half a bag) Salt and Fresh Ground Pepper Kettle Brand® Chips, crumbled
- 6 eggs, whisked
- 1 teaspoon fine sea salt, or more/less to taste
- 3 tablespoons olive oil, divided
- 1 small white onion, peeled and thinly sliced
Instructions
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Combine the chips and eggs. In a medium mixing bowl, stir together the crumbled chips and whisked eggs until evenly combined. Set aside to let the mixture soak while you cook the onion.
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Sauté the onions. Heat 1 tablespoon oil in a 9-inch nonstick or cast-iron skillet over medium-high heat. Add the onions and sauté for about 5 minutes, stirring occasionally, until the onions are soft and slightly golden. Transfer the onions to the egg mixture and stir quickly to combine.
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Cook the bottom of the tortilla. Add the remaining oil to the skillet and reduce heat to medium. Pour the egg mixture into the skillet and spread into an even layer. Cook 2–3 minutes until the bottom is lightly golden. The top will still be slightly wet.
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Flip the tortilla. Carefully place a large plate face-down on top of the skillet. Hold the skillet handle with one hand and the plate with the other, then flip both 180° so the plate is on the bottom. If the bottom is cooked, the tortilla should transfer to the plate cleanly.
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Cook the other side. Return the skillet to the heat and slide the tortilla from the plate back into the skillet to cook the second side. Run a spatula around the edges to tuck the sides under if needed. Cook another 2 minutes until lightly golden, then slide onto a clean plate.
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Serve warm or store. Serve immediately or let cool to room temperature. Seal tightly and refrigerate up to 3 days or freeze up to 3 months.
Additional Info
Did you make this?Let me know how it turned out in the comments below!This post has been sponsored by Kettle Brand® chips. Many thanks for supporting the brands that help make this site possible.
