Potato Chip Spanish Tortilla Food

SPANISH TORTILLA

Steps:

• In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
• Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
• Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
• Clean the frying pan and return to stove.
• Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
• When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.

POTATO CHIP SPANISH TORTILLA RECIPE

Steps:

• Heat the olive oil in a small frying pan over medium heat.
• Season the eggs with salt, then fold in the potato chips. Transfer the mixture to the preheated pan and cook for 2 to 3 minutes, until golden brown.
• Place a flat plate over the top of the pan and invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan (golden brown side up). Cook for another 2 to 3 minutes, until cooked through. Transfer to a serving plate. Garnish as desired and serve hot.

POTATO-CHIP TORTILLA

Steps:

• Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
• Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.

POTATO CHIP SPANISH TORTILLA

Steps:

• Preheat broiler.
• Beat eggs in large bowl. Add chips, tomato, sweet pepper, and green onion. Set aside for 5 to 10 minutes while the chips soften.
• Heat the oil over medium-low heat in a broiler-safe nonstick skillet. Add egg mixture and cook slowly for 5 to 6 minutes or until the edges are cooked and pull away from the sides of the pan.
• Move pan to broiler; broil for 3 to 4 minutes or until the eggs are set and lightly browned. Remove from oven.
• Loosen the tortilla by running a heatproof plastic spatula around the edges.
• Allow to stand a few minutes before serving.

SPANISH TORTILLA

Steps:

• Use a large non stick pan for the first part of preparation and a 9" non stick pan for the final preparation.
• In large pan, layer potato, onion slices, olive oil and coarse salt to taste.
• Cook over medium heat, lifting and turning the potatoes/onion occasionally, until they are tender but not brown.
• Don't be afraid if they brown a little, you want them to be cooked.
• The potatoes will remain separated, not in a "cake".
• Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy.
• Let stand until potatoes are done.
• Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil.
• Add the drained potato/onions to the beaten eggs while the potatoes are still hot.
• Press the potatoes down into the eggs so they are completely covered.
• Let mixture stand for 15 minutes.
• Heat two tablespoons of the reserved oil in the 9" pan.
• Add the potato/egg mixture to the pan rapidly spreading evenly with a pancake turner.
• Move the pan around and shake once in a while to evenly brown the mixture and keep it from sticking.
• You can use the edge of the pancake turner (or a fork) as the mixture sets to form the sides to a more vertical orientation away from the sides of the pan.
• Once the mixture is brown (this is the tricky part) place a large plate upside down over the pan.
• Turn the pan upside down, add a little more of the reserved oil, then slide the uncooked side of the potato/eggs back into the pan.
• Continue cooking until browned.
• Flipping the tortilla two or three more times will help give it shape.
• Once cooked, allow to cool several hours and enjoy!
• Cut into one inch pieces and serve as appetizer with toothpicks.

SHRIMP AND POTATO CHIP TORTILLA

Steps:

• In a small bowl, whisk together the eggs, a light sprinkling of salt and pepper, and the pimenton.
• Lightly crush the potato chips in the bag. Stir them into the eggs and let the mixture sit until the potato chips are soft, 5 to 10 minutes.
• Pour 2 teaspoons of the oil into a very small skillet over medium heat. When the oil starts to shimmer, add the shallot. Cook, stirring occasionally, until the shallot is soft and starts to brown, 3 to 4 minutes. Use a slotted spoon to transfer the shallot to a plate to cool.
• When cool, stir the shallot into the egg mixture. Stir in the cilantro and shrimp until thoroughly combined.
• With the skillet still over medium heat, pour in the remaining 2 teaspoons oil. When it starts to shimmer, pour in the tortilla mixture. Let it cook undisturbed for a minute or two, then shake the pan back and forth and run a thin spatula around the edges of the tortilla. If there is loose, runny egg, lift an edge of the tortilla with the spatula and tilt the pan to let the liquid egg run underneath. Cook until the top of the tortilla is still wet but no longer a runny liquid, 3 to 5 minutes or longer, depending on the size of the pan. Run the spatula around the edges of the tortilla and then all the way underneath it to make sure the bottom is not sticking.
• If your spatula is large enough, use it to flip the tortilla in the pan. Alternatively, take a plate slightly larger than the skillet, and invert it on top of the skillet. Using oven mitts, grab both sides of the skillet, also holding the plate, and quickly and decisively turn both skillet and plate upside down, inverting the tortilla onto the plate and removing the skillet.
• If the skillet looks dry, add another teaspoon or so of olive oil, and when it starts to shimmer, slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla, decrease the heat to low, and continue cooking until a skewer inserted into the center comes out dry, 2 to 3 minutes.
• Invert the tortilla onto a plate again, let it cool for a few minutes, and eat.

FERRAN ADRIà'S POTATO CHIP OMELET

Steps:

• Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
• Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
• Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
• Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
• After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
• Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

SPANISH TORTILLA

Steps:

• Heat the oil in a 10 inch non-stick skillet over high heat.
• Then lower the heat and add the potatoes, onion, and garic, and cook for 15-20 minutes, stirring frequently, until the potatoes are tender.
• Beat the eggs in a large bowl, and season generously with salt and pepper.
• Using a slotted spoon, transfer the potato mixture to the bowl of eggs.
• Pour off the excess oil, reserving 3-4 tbsp of it, and scrape away any crusty bits from the bottom of the pan.
• Reheat the pan and add 2 tablespoons of the reserved oil.
• Pour in the potato mixture, smoothing it down to make an even layer.
• Cook for about 5 minutes, shaking the pan occasionally, until the bottom is set.
• Shake the pan and use a spatula to loosen the sides of the tortilla.
• Place a large plate over the pan, and carefully invert the tortilla onto the plate.
• Add about 1 tablespoon of the reserved oil to the pan and swirl around.
• Gently slide the tortilla into the pan, cooked side up, and use a spatula to tuck down the sides.
• Continue cooking over medium heat for 3-5 minutes, or until set.
• Remove the pan from the heat and slide the tortilla onto a serving plate.
• Let it cool for at least 5 minutes before cutting.
• Can serve hot, warm, or at room temperature with a salad.