It’s been a while since I’ve blogged along with French Friday’s with Dorie. Shame on me.
I forgot how consistently amazing her recipes are…
Banana Bundt Cake
Creamy, Cheesy, Garlicky Rice with Spinach
Salted Butter Break-Ups
Savory Cheese and Chive Bread
This tortilla is basically a glorified omelet. It’s ingredients include eggs, onions, fresh herbs, seasoning and potato chips – normal right? It’s very similar to a traditional Spanish tortilla (not to be confused with a Mexican taco), just easier to prepare and quicker to cook. I used to be scared of making omelets because I would either not cook it long enough so the eggs were left runny (yuck!) or tear the omelet. Therefore, giving up and serving scrambled eggs instead. I am not scared anymore after I learned this neat little trick (Method 2). You shouldn’t be afraid to try this recipe for that reason either!
Before Flipping – ooh the ruffles!
After – Voila!
I used ruffle potato chips in this recipe which I think definitely increased the “bulk” factor. It was filling enough to eat as a nice lunch with a salad but dainty enough if cut into small pieces that you can serve it as an appetizer. Come to think of it, I guess it can be sufficient enough for breakfast or brunch too… Don’t you love versatile foods like that? Those are the ones that make the best leftovers.
Just for your information, I made this tortilla Tuesday night and the other half of the unused potato chips are officially gone. Tutti Mangia!
FYI: You need to buy Dorie Greenspan’s amazing cookbook, Around my French Table,
or e-mail me to send you the recipe.
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