Spanish Potato Chip Tortilla Bites With Bravas Sauce Recipe

Spanish Potato Chip Tortilla Bites With Bravas Sauce Recipe
Spanish Potato Chip Tortilla Bites With Bravas Sauce Recipe | https://saltandwind.com One of our all-time favorite Spanish food recipes is the tortilla española. Essentially an open-faced omelet traditionally made with loads of olive o...
Cuisine
Ingredients
14
Hands-On Time
40 minutes
Total Time
1 hour
Yield
About 2 cups bravas sauce
Servings
8 to 12
Season
Spanish Potato Chip Tortilla Bites With Bravas Sauce Recipe | https://saltandwind.com
Skill
Intermediate
Course
Appetizer, Dinner, Lunch, Main, Snack
Cuisine
Spanish
Ingredients
14
Hands-On Time
40 minutes
Total Time
1 hour
Yield
About 2 cups bravas sauce
Servings
8 to 12
Diet
Gluten-Free
Spanish Potato Chip Tortilla Bites With Bravas Sauce Recipe | https://saltandwind.com

One of our all-time favorite Spanish food recipes is the tortilla española.

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.

Spanish Tortilla Bites Recipe

Spanish Tortilla Bites

The only drawback to a classic Spanish tortilla recipe is that it require you fry up every last potato slice, which takes quite some time. Enter the genius hack by 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.

Though you could simply make it with olive oil, potato chips, and eggs, we add in other very Spanish flavors like chorizo, piquillo peppers, and thyme for extra oomph.

Spanish Tortilla Bites Recipe

About The Spanish Bravas Sauce

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.

Spanish Tortilla Bites Recipe

What To Serve With These Tortilla Bites

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:

Spanish Tortilla Bites Recipe

See The Recipe Made Step By Step

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!

Okay, now go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

PIN IT FOR LATER!

Spanish Tortilla Bites Recipe

Ingredients

Instructions

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, stirring occasionally, 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 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 make sure 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 inverting 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 bottom of 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.

Tip

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, stirring occasionally, 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, stirring occasionally, 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. 

Tip

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.

Footnotes

https://saltandwind.com/recipes/625-spanish-potato-chip-tortilla-bites-bravas-sauce-recipe

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