Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt-and-vinegar-flavored.
, I thought. Suddenly a dim lightbulb flickered over my head. Or, rather, José Andrés plucked the lightbulb from over his head and held it over mine for a very brief second.I like eggs, I like tortillas, I like salt-and-vinegar chips—why not combine them?I started by softening the onion in plenty of good olive oil, then transferred it to a bowl, where I whisked in the eggs and folded in the potato chips before frying up the whole mixture until set.
There's no real big trick to cooking a Spanish tortilla—the most difficult part comes when you have to flip it. Unlike, say, an Italian frittata, which gets finished by baking or broiling and has a lighter, fluffier texture, a tortilla should be dense and moist, the result of flipping and compressing it while it cooks, all while making sure that the eggs don't cook all the way through to the center.
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