This take on the classic Spanish tortilla delivers rich, savoury flavour with minimal effort. The Torres chips add a satisfying saltiness and a light crunch that softens into a tender, almost creamy texture, perfectly balanced by the richness of the eggs. Perfect as a snack or tapa!
Serves 2-3
Torres black truffle chips
4 eggs, beaten
1 Tbsp extra virgin olive oil
Sabato truffle mayonnaise, to serve
Pons capers in brine, to serve
Add the potato chips directly to the beaten eggs and let the mixture sit for a few minutes so the chips soften slightly.
Heat olive oil in a small nonstick frying pan over medium heat. Pour in the egg and chip mixture and cook until the bottom is set and golden.
Place a plate over the pan and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side until golden and fully cooked through.
Transfer to a plate, let rest briefly, and serve warm or at room temperature. Enjoy!
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