Spanish Style Tortilla
Delicious egg and onion frittata with potatoes
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Appetizer, Breakfast, Lunch, Side Dish
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.
Keyword Appetizer, Breakfast, Lunch, Side Dish