PSA: If you’re a stickler for tradition, you’re in the wrong place.
What we’ve done to this Spanish omelette, is nothing short of madness. But like most genius inventions, there is a method to it (and it takes about half the time to whip up).
Our twist? Salted potato crisps.
Before you knock it, know that as a Spaniard, I have fully endorsed this culinary hack and am in fact crunching through my third slice as I type. So go with it, está buenísima.
Ingredients (Serves 6)
- 1 tbsp olive oil
- 150g lightly salted potato crisps
- 8 large eggs, lightly beaten
- 3 roasted red peppers, sliced into ribbons
- 4 slices Iberico ham, roughly torn
- 2 tablespoons soft herbs, such as chives, parsley, oregano, finely chopped
- Freshly ground black pepper, to taste
- To serve
- Garlic aioli
- Green salad
- Salt and freshly ground pepper
Method (30 mins)
Step 1: Combine the potato crisps, eggs, peppers, ham and herbs in a large bowl or measuring jug. Season with a little pepper and stir gently to combine, being careful not to break up the crisps. Set aside for 5 minutes to allow the crisps to soften. Place a 22cm skillet over medium heat and add the oil.
Step 2: Once the oil is very hot, pour the tortilla mixture into the skillet, shaking and pressing gently to evenly distribute the filling. Reduce the heat to low and continue to cook until the tortilla is mostly set but the top is still slightly wet – about 7 minutes.
Step 3: Remove the skillet from the heat and pop the tortilla onto a large flat plate. Slide the tortilla back into the skillet and continue to cook over a moderate heat until fully set and golden – about 3 minutes.
For more tasty shortcuts, check out our cooking hack for Chimichurri Sauce Bombs.
Step 4: Gently slide the tortilla out of the skillet onto a serving board and allow to cool before slicing.
Step 5: Serve the tortilla with a fresh salad and a generous dollop of garlic aioli.
Want more Spanish-style tapas? We’ve got a foodie fiesta on the menu. Bring home the Barcelona bar hop this August bank holiday with The Tapas Bar.
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