Potato Chip Spanish Tortilla

potato chip spanish tortilla swiss chard parsley chives

Ryan Liebe

Makes 4
Prep 15 m
Cook 19 m
Bake 10 m



  1. 1 of 5 Heat oven to 325 degrees . In a 10-inch oven-safe stainless skillet, heat 1 tbsp oil over medium. Add 2/3 cup onion and cook until softened, about 5 minutes. Cool slightly.
  2. 2 of 5 In a large bowl, beat eggs with 1/2 tsp salt and 1/8 tsp pepper. Add chips and cooled onion; stir.
  3. 3 of 5 Wipe out skillet, add 1 tbsp oil and heat over medium, swirling to coat sides of pan well. Add egg mixture; cook 5 minutes, until edges are set. Transfer skillet to oven and bake 8 to 10 minutes, until center is set and top starts to brown.
  4. 4 of 5 Meanwhile, heat 1/2 tbsp oil in a large nonstick skillet over medium. Add 1/3 cup onion and the garlic. Cook 3 minutes. Add half the chard; when slightly wilted, add remaining half. Cook, stirring often, until soft and tender, 5 to 6 minutes. Stir in 1/4 tsp salt; keep warm.
  5. 5 of 5 Toss parsley and chives with vinegar and 1/2 tbsp oil. Mound herb salad in center of tortilla. Serve wedges with Swiss chard.
Nutrition Information for Potato Chip Spanish Tortilla
Servings Per Recipe: 4
Per Serving: 17 g Fat, total, 4 g sat. fat, 17 g carb., 3 g fiber, 3 g sugar, 11 g pro., 619 mg sodium, 257 kcal cal.