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Food This Spanish Tortilla Uses The Most Genius Hack

12:35  27 february  2020
12:35  27 february  2020 Source:   delish.com

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1 ¼ pounds potatoes, 3 or 4 medium, 1 medium onion, 1 cup olive oil, salt and freshly ground black pepper, 6 extra-large or jumbo eggs. Peel and thinly slice potatoes and onions; it 's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat.

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Usually made with thinly sliced potatoes, sometimes onions, and eggs, Spanish Tortilla is a delicious and simple vegetarian meal for any time of day. We took a page out of Spanish chef Ferran Adria's book and took a genius shortcut—potato chips! Not only are they way easier to prep than raw potatoes (no mandoline needed!) they also impart the delicious fried flavor that is typical in a classic tortilla. Be sure to look for thin cut varieties like Lays or Cape Cod over thicker cuts like Kettle Chips.

a plate of food on a table: A traditional Spanish dish, a Spanish tortilla is basically a gussied up omelette. In our recipe, we throw in some potato chips for texture, add some garlic for flavor, and top the whole shebang with a creamy, dreamy sauce. © Erik Bernstein A traditional Spanish dish, a Spanish tortilla is basically a gussied up omelette. In our recipe, we throw in some potato chips for texture, add some garlic for flavor, and top the whole shebang with a creamy, dreamy sauce.

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Made this? Let us know how it went in the comment section below!

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 30 mins

Ingredients

For Spanish tortilla:
  • 8

    large eggs, beaten

  • 4 oz.

    thin-cut potato chips

  • 1 tbsp.

    freshly chopped rosemary

  • Kosher salt

  • Freshly ground black pepper

  • 2 tbsp.

    olive oil

  • 1

    garlic clove, halved

For sour cream sauce:
  • 1/3 c.

    sour cream

  • 2 tbsp.

    freshly chopped chives, plus more for garnish

  • 1 tsp.

    lemon juice

  • 1 tsp.

    lemon zest

  • Kosher salt

Directions

  1. Heat oven to broil on high. In a large bowl, fold together eggs, potato chips, and rosemary. Season with salt and pepper and let sit undisturbed for 5 minutes.
  2. In a 10” skillet over medium heat, heat oil and garlic clove. Cook garlic, stirring occasionally, until tender and lightly golden. Transfer garlic to a cutting board and pour in egg mixture. Cook, without stirring, until edges begin to turn golden and pull away from the edge of the pan. Transfer skillet to oven and broil until center of tortilla only slightly jiggles, 2 to 4 minutes, depending on the strength of your broiler.
  3. Meanwhile, mince cooked garlic halves and place them in a medium bowl with sour cream, chives, lemon juice, and lemon zest. Season with salt and stir to combine.
  4. Let tortilla cool 10 minutes, slice into wedges, and serve topped with sour cream sauce and more chives.

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