This quick and easy tortilla recipe is inspired by a Spanish omelette and uses salt & vinegar chips instead of potatoes for a midweek dinner shortcut. This tortilla recipe is delicious eaten warm or cold for a light dinner or served as part of a tapas board. Leftovers can be eaten in a sandwich.
Traditionally, a Spanish tortilla is flipped halfway through cooking onto a plate then slid back into the pan, but placing it under the grill is a safer way to cook it through if you’re not confident about flipping.
Heat oil in a 20cm cast iron or non-stick frying pan over medium heat; add onions, cook stirring, for about 10 minutes or until softened. Add garlic and paprika, cook stirring until fragrant.
Meanwhile, whisk eggs in a large bowl, season with freshly ground black pepper. Add chips, stir to combine. Add onion mixture to egg mixture in the bowl; stir to combine.
Place pan back onto medium heat and pour the egg mixture into the pan, stirring to distribute chip and onion mixture evenly. Cook over medium heat for about 5 minutes, covered loosely with foil or until almost set (take care not to overbrown the base). Place the pan under hot grill to brown the top.
Combine all ingredients in a small bowl. Season with salt and freshly ground black pepper.
This recipe is suitable to freeze.Test Kitchen tip