The Ultimate Potato Chip Omelet—Playful Twist On A Spanish Tortilla!

/ Wednesday, July 10, 2013

This may not be the healthiest dinner recipe I've posted but—geez!—it was a blast to make (and super delicious, too)! Boyfriend planted the idea in my head a few weeks back: He said chef Ferran Adria made a Spanish tortilla (potato omelet) using potato chips instead of sliced potatoes! Allow me to nerd out for a minute: Chef Ferran Adria is the brilliant (brilliant!) Spanish chef who ran elBulli, the #1 restaurant according to Restaurant Magazine for 5 years and hatchery of creative molecular gastronomy techniques used around the world. That's why I was so drawn to his simple potato chip omelet! There's nothing fancy or molecular-y about it. In fact, his recipe on Food & Wine's website only calls for 5 ingredients.Last night I decided to create a potato chip omelet of my own. I loaded mine up with thick-cut Deep River potato chips, sautéed shallots, manchego cheese and rosemary. The thicker potato chips hold up well during cooking: Most of the chips soften just enough to mimic cheesy, salty potato layers—the chips on the very top crisp up and give the omelet a fabulous crunchy bite! Serve this meatless meal warm or at room temperature with a big green salad and a little aioli on the side. I mean, who's not going to love a potato chip omelet, right? 
SERVES: 2 to 4

1 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
8 large eggs
1 cup grated manchego cheese
1 tablespoon minced rosemary 
1 5-ounce bag potato chips
Kosher salt and freshly ground pepper

1. Preheat the broiler. Heat the olive oil in an oven-proof skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, about 5 minutes.
2. Meanwhile, whisk the eggs in a large bowl until combined. Add 1/2 cup manchego, the rosemary, potato chips (reserve a few for topping, if desired), and 1/4 teaspoon each salt and pepper and stir, breaking up the potato chips slightly until combined.
3. Pour the egg mixture into the skillet and cook, stirring, until the bottom begins to set, about 2 minutes. Sprinkle the top of the omelet with (the reserved chips, if using, and) the remaining 1/2 cup manchego cheese. Broil until puffed and just set in the middle, about 2 minutes. Let cool slightly before serving.  

I'm curious! What's the craziest thing you've ever put in an omelet? I'd love to know! Potato chips seems a little odd but I promise the result is amazing—this may become a thing for us :) xo Erin


  1. These photos are so, so good!!

  2. Thank you, thank you @Carlene Thomas RD! I actually thought of you as I was posting this recipe. I thought, "Oh god, I wonder if Carlene will approve of this!" xox Erin


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