Easy Crispy Tortilla
Our trick to mastering a Spanish omelette in half the time? Crisps. There, we said it. Sounds crazy, but trust us: it works!
Here’s how to master an omelette inspired by one of Spain’s classic tapas.
Spanish-style Easy Crispy Tortilla Recipe
Active time: 15 minutes
1 tablespoons olive oil
150g lightly salted potato crisps
8 large eggs, lightly beaten
3 roasted red peppers, sliced into ribbons
4 slices Iberico ham, roughly torn
2 tablespoons soft herbs, such as chives, parsley, oregano, finely chopped
Freshly ground black pepper, to taste
Salt and freshly ground pepper
Step 1: Combine the potato crisps, eggs, peppers, ham and herbs in a large bowl or measuring jug. Season with a little pepper and stir gently to combine, being careful not to break up the crisps. Set aside for 5 minutes to allow the crisps to soften. Place a 22cm skillet over medium heat and add the oil.
Step 2: Once the oil is very hot, pour the tortilla mixture into the skillet, shaking and pressing gently to evenly distribute the filling. Reduce the heat to low and continue to cook until the tortilla is mostly set but the top is still slightly wet – about 7 minutes.
Step 3: Remove the skillet from the heat and pop the tortilla onto a large flat plate. Slide the tortilla back into the skillet and continue to cook over a moderate heat until fully set and golden – about 3 minutes.
For more tasty shortcuts, check out our cooking hack for Chimichurri Sauce Bombs.
Step 4: Gently slide the tortilla out of the skillet onto a serving board and allow to cool before slicing.
Step 5: Serve the tortilla with a fresh salad and a generous dollop of garlic aioli.
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