I have been making this easy cheater Spanish style tortilla for years since I first saw the recipe on Serious Eats. I say cheater because it uses a little trick to save time and effort that I love. Instead of thinly slicing potatoes for the dish, it uses salt and vinegar potato chips! I know how this sounds, but it is super easy and so delicious.
This particular recipe also has onions and sherry vinegar to give flavor. You could also add other vegetables like a frittata. I keep meaning to do that, but I like the original so much I haven’t.
This tortilla gets served with a short cut aioli, which is just mayo, garlic, salt and a little lemon. It takes about 10 minutes to make this and it can be served warm or room temp. I like to serve it with a salad or as part of a charcuterie board type lunch.
Spanish Style Tortilla
For the aioli:
- 1/2 cup mayo
- 1 clove garlic minced
- 1 squeeze lemon juice
- salt and pepper
- water to thin
For the tortilla:
- 2 tbsp olive oil
- 1 small onion thinly sliced
- 5 large eggs
- 1 tbsp sherry or white wine vinegar
- 3 cups kettle style salt and vinegar chips
- Mix the aioli ingredients in a bowl. Heat the broiler on your oven on high. Whisk the eggs with a little salt and pepper and add the potato chips and stir well to coat. Add the vinegar and mix right before you add to the pan.
- Add the oil to an oven safe cast iron pan or skillet and heat over medium. Add the onions and cook, stirring occasionally, until starting to brown. Add the egg mixture and cook over medium low until the bottom is set, about 2 minutes. Move to the oven and allow the top to cook and lightly brown under the broiler. If it is getting too brown, move to a lower rack or turn off the broiler and cook for a few minutes at 350. Serve with aioli on the side.