Spanish Potato Chip Tortilla Bites With Bravas Sauce Recipe

Swapping fried potatoes for potato chips makes quick work of the classic Spanish dish tortilla española. In this Spanish Potato Chip Tortilla Bites With Bravas Sauce recipe, we then cut it into bite-sized pieces and garnish with sour cream, bravas sauce, and herbs for a perfect cocktail party appetizer!

5 from 8 votes

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Prep Time 40

Cook Time 15

Soaking Time 5

Total Time 1

Course Appetizer, Dinner, Lunch, Main, Sauces, Snack

Cuisine Spanish

Diet Gluten Free, Vegetarian

Servings Servings

Calories 167 kcal

Equipment

Dry Measuring Cups And Spoons
Liquid Measuring Cups
Glass Bowls
Stainless Steel Frying Pan
Medium Nonstick Frying Pan
Vitamix Blender
Silicone Spatula

Ingredients

For The Spanish Tortilla:

3 tablespoons extra-virgin olive oil
1 1/2 medium yellow onion finely sliced and divided
kosher salt and Freshly ground black pepper
2 ounces Smoked Portuguese Sausage (Linguica) or Spanish chorizo small dice (optional)
4 medium piquillo peppers or pimientos, thinly sliced (optional)
1 tablespoon fresh thyme leaves (optional)
10 large eggs
3 ounces (about 3 cups) potato chips crushed

For The Bravas Sauce:

2 tablespoons extra-virgin olive oil
4 medium garlic cloves smashed
1 tablespoon smoked paprika
1 (15 ounce) can diced fire-roasted tomatoes
1 medium bay leaf
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon granulated sugar

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, 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.
TIP: Tortilla bites can be made up to two days ahead. Store refrigerated in an airtight container and warm briefly before using. Assemble within 30 minutes of serving.
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.
TIP: Sauce can be made up to two days ahead. Store refrigerated in an airtight container and warm briefly before using.
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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Nutrition

Serving: 1gCalories: 167kcalCarbohydrates: 6gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 158mgSodium: 116mgPotassium: 177mgFiber: 1gSugar: 1gVitamin A: 632IUVitamin C: 8mgCalcium: 34mgIron: 1mg

Keyword Tapas