Spanish tortilla is a potato omelette and one of those classic dishes that simply can’t be improved upon. So rather than trying to one-up it, take it sideways instead. After all, crisps are potatoes, right? And the mustard aioli on the side is amazing!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Cook onion and half of the garlic in oil over medium heat in a 24cm ovenproof frying pan for 5 minutes, until softened. Set aside to cool. Wash and dry pan.
Whisk eggs and herbs until smooth and season lightly. Fold in onion mixture and chips. Add to same pan and cook over medium heat for 10 minutes.
Invert tortilla onto a plate, then push back into pan, cooked side up. Cook for 3 minutes, then bake for 8-10 minutes, until just set.
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