Savory Spanish Tortilla with a Twist
A Creative Spin on a Classic
Imagine a rich, flavorful Spanish tortilla, layered with crispy potato chips instead of traditional potatoes. This innovative recipe adds a smoky kick from smoked paprika, making it a must-try for adventurous cooks.
The Magic Begins
To start, whisk together eggs, salt, pepper, and pimenton in a small bowl. Next, lightly crush a bag of kettle-cooked potato chips and stir them into the egg mixture. Let it sit for 5-10 minutes, allowing the chips to soften.
Sautéing the Shallot
In a small skillet, heat 2 teaspoons of olive oil over medium heat. Add a thinly sliced shallot and cook until soft and lightly browned, about 3-4 minutes. Remove the shallot from the skillet and let it cool.
Assembling the Tortilla
Stir the cooled shallot into the egg mixture, followed by chopped cilantro and halved shrimp. In the same skillet, add the remaining 2 teaspoons of olive oil. When hot, pour in the tortilla mixture and cook undisturbed for a minute or two.
Flipping and Finishing
Use a spatula to gently shake the pan and loosen the tortilla. If the top is still runny, tilt the pan to allow the liquid egg to flow underneath. Cook for an additional 3-5 minutes or until the top is still wet but no longer runny. Flip the tortilla using a large spatula or by inverting it onto a plate.
The Final Touches
If the skillet appears dry, add another teaspoon of olive oil. Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 2-3 minutes or until a skewer inserted into the center comes out dry. Invert the tortilla onto a plate, let it cool, and serve.
A Note from the Chef
This recipe may not produce a traditional thick Spanish tortilla, but rather a delicious, frittata-like dish. Don’t be discouraged – it’s still a culinary delight!
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