J.M. Hirsch Makes a Spanish Tortilla with Potato Chips

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while sunflower oil is more budget-friendly.

eggs

🥗Healthier: egg whites

💰Cheaper: flaxseed meal

Egg whites reduce cholesterol, while flaxseed meal is a plant-based alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen hash browns save prep time.

onions

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are often less expensive.

Whisk together 10 large eggs with a little bit of kosher salt.

Take a bag of potato chips (5 oz) and lightly smush them without turning them into crumbs, then add them to the eggs.

Stir the eggs and potato chips together and set aside to moisten.

In a skillet, sauté two thinly sliced yellow onions with a little bit of olive oil and more salt until softened and browned.

Add smoked paprika to the onions and stir.

Combine the egg and potato chip mixture with the sautéed onions and smoked paprika in the skillet, stirring gently to coat everything evenly.

Smooth out the mixture in the skillet and leave it on the stovetop for a couple of minutes until the edges of the egg start to set.

Transfer the skillet to a preheated oven at 350°F and bake for about 12 minutes.

Remove from the oven and let cool slightly before slicing.

Serve warm or at room temperature, optionally garnished with fresh parsley or Greek yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens