Who would have thought that using potato chips in a Spanish tortilla would produce a perfect version of this traditional dish? Thanks to Food52 for posting this terrific recipe from Ferran Adria. Adria was the genius Chef at the acclaimed El Bulli restaurant in Spain. I find it amusing that a 3-star Michelin Chef who was at the forefront of the molecular gastronomy movement would come up with such a simple recipe. But then molecular gastronomy is all about experimentation.
According to Senior Editor at Food52 Kristen Miglore, she prefers thin potato chips such as Lay’s rather than kettle-style chips. Out of curiosity, I tried both Lay’s and those scrumptious thick, kettle-style Maui potato chips that I love dearly. But Lay’s was the clear winner for me as well. The tortilla made with the thinner chips was toothsome yet tender. By comparison, the tortilla made with the kettle-style chips was noticeably more dense and a bit dry, likely due to the egg mixture not softening the thicker chips as well as the thinner ones. I suppose you could leave the chips in the egg mixture longer, but this is supposed to be a quick recipe that takes less than 20 minutes from start to finish.
The original recipe from Food52 recommends either serrano ham or prosciutto. I went with the serrano ham and it was a winner. Our local Whole Foods market will slice the ham according to your request. They also stock jarred piquillo peppers that are just gorgeous. You may substitute pimentos if you are unable to find these. They add beautiful specks of color and are mild in flavor.
I bought a broiler-safe ceramic pan just for this recipe. It was relatively inexpensive which made it easier to click the Buy Now button on Amazon. Can one ever have too many pans in the kitchen?
The potato chips soak up the egg mixture and become a glorious tortilla with bits of ham, peppers and thyme. The fresh thyme compliments the other ingredients and should not be left out. I like to serve it with sliced tomatoes, avocado and a slice or two of good bread.
- 4 ounces (about 2¼ cups) potato chips such as Lay's
- 2 ounces thinly sliced serrano ham (or thinly sliced prosciutto, bacon, ham)
- 3 tablespoons finely chopped jarred piquillo peppers (or pimentos)
- 1 tablespoon fresh thyme leaves, coarsely chopped
- 8 large eggs, lightly beaten
- pinch of kosher salt
- a good amount of freshly ground black pepper
- 1½ tablespoons olive oil
- Special equipment: Broiler safe 10-inch skillet
- Position the rack in the upper third of the oven (about 6 inches from the heat source).
- Heat the broiler to high.
- Combine the potato chips, serrano ham, piquillo peppers, thyme, eggs, and salt and pepper in a large bowl and let sit to allow chips to soften in the eggs, about 6 minutes, stirring occasionally.
- Heat the oil in a 10-inch broiler-safe skillet over medium heat. Add the egg mixture and cook without stirring, until the bottom begins to brown, about 3 minutes. Transfer pan to the broiler, and broil until the top is set but still slightly jiggly on top, about 2 minutes. Transfer tortilla to a plate and cut into wedges. Serve warm or at room temperature.
