Potato Chip Spanish Tortilla Recipe
Quick, easy, and scrumptious! Our Potato Chip Spanish Tortilla recipe requires only three ingredients and five minutes for a tasty, effortless dinner, ready in 10 minutes!
Servings: 2 servings
Calories: 657kcal
Ingredients
- 4 large eggs beaten
- 1/4 teaspoon salt
- 2 cups thick-cut potato chips
- 1 tablespoon extra virgin olive oil
- Optional garnishes: tomato parsley, leftover tomato sauce from patatas bravas, grated cheese... your choice!
Instructions
- Heat the olive oil in a small frying pan over medium heat.
- Season the eggs with salt, then fold in the potato chips. Transfer the mixture to the preheated pan and cook for 2 to 3 minutes, until golden brown.
- Place a flat plate over the top of the pan and invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan (golden brown side up). Cook for another 2 to 3 minutes, until cooked through. Transfer to a serving plate. Garnish as desired and serve hot.
Notes
Store the Potato Chip Spanish Tortilla in an airtight container in the fridge; it will stay good for up to 3 days. Freezing isn't recommended as the texture may change.
To reheat, simply place it in a pan over low-medium heat until warmed through, or use a microwave for a quick option.
Nutrition
Serving: 1serving | Calories: 657kcal | Carbohydrates: 46g | Protein: 18g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 881mg | Potassium: 1158mg | Fiber: 3g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 3mg
