Essentially an open-faced omelet traditionally made with loads of olive oil, fried potato slices, and eggs it's a dish you see at almost every tapas bar when you travel to Spain.
The only drawback to a classic Spanish tortilla recipe is that it requires you to fry up every last potato slice, which takes quite some time. Enter the genius hack by a renowned Spanish chef, Ferran Adria, where he uses store-bought potato chips instead!
This shortcut twist on the traditional tortilla is one we turn to for cocktail parties because it makes quicker work of an otherwise laborious recipe. And, because it's also easy to make ahead, served at room temperature, and can be cut into bite-sized pieces, it's a winner of an appetizer too.
The whole lot of it gets topped with Bravas Sauce.
Yes, this is a tomato-based sauce traditionally served with fried potatoes as part of the classic tapas dish known as patatas bravas. Well, here we add it as a garnish to lend a vinegary, sweet, smoky element to the dish.
Like romesco sauce, there is a lot of flavor in this simple sauce. We like to serve it in all sorts of ways like with potatoes, along with grilled steak, or here as part of this easy appetizer.
You could eat the tortilla in wedges with a salad of crunchy greens and have a meal into itself. But we suggest cutting it into bite-sized squares (with the help of a sharp knife) and then serving it for a cocktail party, preferably with a glass of bubbles of our White Negroni. Here are a few more recipes to serve along with these tortilla bites:
Heads up that we made this recipe during our Cooking Club Cocktail Party class. So, if you want to see it made step by step -- and get a glimpse of the menu we'd pair this with -- go ahead and watch the recording of the class!
finely sliced and divided
or pimentos, thinly sliced
or red wine vinegar
Make The Potato Chip Spanish Tortilla Bites: Heat 1 tablespoon of the oil in a large (10 inch) nonstick frying pan over medium-high heat. Add half of the sliced onions, season with salt and pepper, and stir to coat. Cook, occasionally stirring until the onions are golden brown, about 15 minutes.
Stir in the chorizo, piquillo peppers, and thyme, and stir to coat. Cook until the mixture is fragrant and the chorizo sizzles, just 2 minutes. Meanwhile, combine the eggs and crushed potato chips in a large bowl, stir to coat, and set aside to soak for about 5 minutes.
Once the potato chips have soaked, add the remaining 2 tablespoons of oil to the frying pan, stir it in and tilt the pan to coat the edges with oil. Add the egg mixture and cook over low heat, covered, until the edges are set, but the center is still loose 15 minutes. Occasionally shake the pan gently to ensure the tortilla is not sticking (if it is sticking, loosen with a heatproof spatula).
Flip the tortilla by holding a large flat plate over the pan, and invert the frying pan over the plate. Slide the tortilla, cooked side up, back into the pan. Round off the edge of the tortilla with a heatproof spatula and cook over low heat, covered, until the egg on the bottom of the tortilla is set, about 3 minutes more.
Remove from the heat and let sit 5 minutes before serving. Slide the tortilla onto a plate and serve warm or cold, cut into bite-sized pieces.
Alternatively, turn your oven’s broiler on high, arrange a rack in the upper third, and place the frying pan in the oven (make sure the handle is ovenproof!) and cook until the top is just set and no longer wobbly.
Make the Bravas Sauce: Heat the 2 tablespoons of oil over medium heat in a medium frying pan. Once the oil shimmers, add the remaining half of the onion, season with a pinch of salt, and cook, occasionally stirring until softened and golden brown, about 15 minutes. Stir in the garlic and paprika and cook until fragrant, about 1 minute.
Add the tomatoes and their liquid, the bay leaf, and bring to a simmer. Cook, occasionally stirring, until the mixture is thickened and reduced by about one-third, about 10 minutes. Remove the pan from heat, discard the bay leaf, and transfer the sauce to a blender.
Remove the cap from the blender lid and cover with a kitchen towel to allow steam to escape while you blend the sauce. Puree the mixture until it is very smooth and lighter in color, at least 2 minutes.
Stir in the vinegar, sugar (if using), and a pinch of salt. Taste and adjust flavoring as desired.
The sauce can be made up to 3 days ahead of time. Store refrigerated in an airtight container.
Serve The Tortilla Bites: Serve the bites topped with a dollop of each the bravas sauce and sour cream and a pinch of chopped fresh parsley.
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