Spanish Tortilla with Potato Chips

配料

10 large eggs

Kosher salt and ground black pepper

3½ ounces (5 cups) kettle-style potato chips, lightly crushed

3 tablespoons extra-virgin olive oil

2 medium yellow onions, halved and thinly sliced

1 teaspoon smoked paprika, plus more to serve

⅓ cup lightly packed fresh flat-leaf parsley, chopped

Optional garnish: Chopped fresh chives OR flaky salt OR both

步骤

Heat the oven to 350°F with a rack in the middle position. In a large bowl, whisk together the eggs and ½ teaspoon salt. Add the potato chips and stir to coat; set aside.

In a 10-inch oven-safe nonstick skillet over medium-high, heat the oil until shimmering. Add the onions, paprika and ¼ teaspoon each salt and pepper. Cover and cook, stirring often, until the onions are softened and lightly browned, 12 to 15 minutes. Reduce to medium-low, then add the egg mixture and quickly stir to combine with the onions. Cook undisturbed until the eggs are set and opaque at the edges, 1 to 2 minutes.

Place the skillet in the oven and bake until the eggs are just set on the surface, about 12 minutes. Remove the skillet from the oven (the handle will be hot). Run the spatula around the edges of the tortilla and underneath it to loosen, then carefully slide onto a cutting board. Serve warm or at room temperature, garnished with the parsley, sprinkled with additional paprika and cut into wedges.

备注

Spanish chef Ferran Adrià, father of the molecular gastronomy movement, came up with a genius shortcut for making tortilla española, using potato chips instead of slowly cooking sliced raw potatoes in olive oil. Borrowing his time-saving technique, we keep our version of this egg and potato tortilla simple, adding some softened onions and a dash of smoked paprika.