Spanish Potato Omelet
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Omelet Ingredients 
Here’s a unique way to make an omelet. Spanish Omelets traditionally have sliced potatoes in them, this omelet uses potato chips to bring the flavor. I recommend using kettle cooked chips so that they hold together in the omelet. This is an omelet, so if you’d like to add some diced onions, some bell pepper, or some cheese, go right ahead!
This recipe came from Sam the Cooking Guy, who got the idea from Chef Ferran Adria of El Bulli restaurant. The only change I made was to use the broiler instead of trying to flip the omelet in the pan.
Spanish Potato Omelet
Category
Breakfast
Quick & Easy
Persons
2
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 5 eggs
- ½-1 tsp salt
- ½-1 tsp pepper
- ½-1 tsp garlic powder
- ½-1 tsp Smoked paprika (or regular paprika)
- 2-3 handfuls of kettle cooked chips, broken (sour cream and onion are really good for this).
- 1 Tbsp olive oil
- 1 Tbsp butter
- Sour cream and chives for garnish.
Instructions
- Break the eggs, add the seasonings, and beat them together until frothy.
- Take your chips and place them on a plate; press down on them just to break them up a bit so the pieces are flatter.
- Add the chips to the eggs and stir through.
- Heat your pan on the stove top over medium heat, and add the olive oil and butter.
- Start your broiler and set on high.
- When the oil is hot and the butter melted, add the eggs to your pan and spread the chips evenly.
- Cook until the bottom is set and the eggs are mostly done. Make sure you can easily move the cooked eggs around in the pan easily.
- Place under your broiler for 30-45 seconds to finish the top.
- Remove from the broiler and check for doneness.
- Remove from the pan (I like to flip it over onto a cutting board to show the nice brown bottom.
- Serve garnished with some sour cream and chives.