Black Truffles Potato Chips Spanish Omelette (Tortilla Española)

My friend Wendy inspired me to make this Spanish omelette using potato chips. When I looked it up, it was so easy and it cuts off many steps from a traditional Tortilla Española recipe. I love super simple recipe and my kids will for sure enjoy the snack. Everyone has a bag of chips and some eggs laying around in the kitchen. Within 5 minutes you can create some last minute tapas for some impromptu guests. Serve it hot as a breakfast or cold for tapas. Add onions and peppers for extra flavours and you can call it your own creations. I hope you enjoy this recipe!


4 large eggs or 6 Silkie (small) eggs (room temperature)

2 small bags or 80g of Torres Black Truffle Potato Chips

1 pinch of salt

1 pinch of fresh cracked pepper

2 tablespoon of olive oil

1 tablespoon of Truffle paste to taste

In a mixing bowl, crack eggs and whisk for 2 minutes until fluffy and light yellow in color.

Mix potato chips into the eggs and marinade for 1 minute.

Add salt to taste.

In a non stick frying pan with medium high heat, add olive oil.

Once the pan is hot, pour egg mixture into the pan and let it cook until sides comes out clean and golden brown.

Using a spatula, loosen the sides and if eggs are golden, it's ready to be flipped.

Using a large plate, cover the pan and flip eggs into the plate.  Gently slide the omelette back into the pan and continue to cook for another 2 minutes.  

Serve hot with truffle paste on top and drizzle some good extra virgin olive oil.

Pre-make ahead of time and cut into wedges and serve at room temperature for a nice afternoon tapas.


Visit JC foods Gourmet for ingredients