epicurious4.5
Sour-Cream-and-Onion Tortilla Española
This twist on the Spanish classic swaps in sour-cream-and-onion potato chips for sliced raw potatoes—a hack for speed and precision you’ll use again and again.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 400°. Heat 2 Tbsp. extra-virgin olive oil in an ovenproof medium nonstick skillet over medium. Add 1 large onion, thinly sliced; season with kosher salt. Cook, stirring occasionally, until onion is softened and browned, 13–⏱️ 16 minutes.
. extra-virgin olive oil2 Tbsplarge onion, thinly sliced1. sour-cream-and-onion potato chips, preferably kettle style5 ozKosher salt
2
Meanwhile, whisk 9 large eggs and ½ cup sour cream in a medium bowl until well combined; season with salt. Using a rubber spatula, gently fold in 5 oz. sour-cream-and-onion potato chips. Let sit ⏱️ 3 minutes to soften.
large eggs9large onion, thinly sliced1. sour-cream-and-onion potato chips, preferably kettle style5 oz
3
Transfer onion to egg mixture; fold to combine.
large onion, thinly sliced1. sour-cream-and-onion potato chips, preferably kettle style5 oz
4
Melt 2 Tbsp. unsalted butter in same skillet over medium heat. Pour in egg mixture and spread into an even layer. Transfer skillet to oven and bake until tortilla is lightly browned on top and just set, 11–⏱️ 13 minutes.
. unsalted butter2 Tbsp
5
Top tortilla with thinly sliced chives before serving.
Thinly sliced chives (for serving)
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