The Best Spanish Style Tortilla Using Potato Chips (Meal Prep Breakfast)
Ingredients
Spanish-Style Tortilla
- 8 large eggs 400 g without shells
- 3 tablespoons Japanese mayo or regular mayo 45 g
- Salt to taste (about 6 g to start)
- Extra virgin olive oil generous amount for cooking (about 80 to 100 g total)
- Potato chips plain or lightly salted, some crushed and some whole (2 cups / 90 g)
- Mama Lil’s pickled red peppers chopped (1/4 cup / 40 g)
- Dried scallions or chives 1 tablespoon / 3 g
Pickled Red Onions (Make in Advanced)
- Red onions thinly sliced (3 medium / about 750 g)
- Pickling Liquid
- Rice wine vinegar 2 cups / 480 g
- Water 1 cup / 240 g, optional to soften acidity
- Toasted cumin seeds 1 teaspoon / 2 g
- Jalapeño powder or fresh jalapeño sliced (1 tablespoon / 8 g)
- Red chili flakes 1 tablespoon / 6 g
- Coriander seeds 1/2 tablespoon / 4 g
- Black peppercorns 1 tablespoon / 6 g
- Bay leaf 1
- Brown sugar 1 tablespoon / 12 g
- Salt to taste (about 8 g)
- Orange juice added after boiling (from 1 orange / about 60 g)
To Serve (Optional but recommended)
- Pickled red onions as needed
- Ripe avocado slices as needed
- Extra olive oil for finishing
Instructions
Pickle the Onions
- Bring pickling liquid (except orange juice) to a boil.
- Turn off heat, stir in orange juice, and pour over onions.
- Cool, then refrigerate.
Make the Egg Base
- Whisk eggs, mayo, and salt until smooth.
Cook the Tortilla
- Heat a pan over medium-low with plenty of olive oil.
- Add potato chips, then pour in egg mixture (pan should not be hot).
- Add peppers and scallions. Gently push edges toward center.
- Cook low and slow until mostly set.
- Flip onto a plate, add more oil, return to pan, and cook 1 minute.
- Flip again and serve warm or chilled.
- Finish with pickled onions, avocado, and olive oil. Great cold.
Notes
Pickling your own onions is optional but I highly recommend it.