Name: Best-Ever Spanish Tortilla
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 large eggs, beaten -; 4 oz. thin-cut potato chips -; 1 tbsp. freshly chopped rosemary -; Kosher salt -; Freshly ground black pepper -; 2 tbsp. olive oil -; 1 garlic clove, halved -; 1/3 c. sour cream -; 2 tbsp. freshly chopped chives, plus more for garnish -; 1 tsp. lemon juice -; 1 tsp. lemon zest -; Kosher salt -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Best-Ever Spanish Tortilla

1. 8 large eggs, beaten -

2. 4 oz. thin-cut potato chips -

3. 1 tbsp. freshly chopped rosemary -

4. Kosher salt -

5. Freshly ground black pepper -

6. 2 tbsp. olive oil -

7. 1 garlic clove, halved -

8. 1/3 c. sour cream -

9. 2 tbsp. freshly chopped chives, plus more for garnish -

10. 1 tsp. lemon juice -

11. 1 tsp. lemon zest -

12. Kosher salt -

How to cook deliciously - Best-Ever Spanish Tortilla

1. Stage

Heat oven to broil on high. In a large bowl, fold together eggs, potato chips, and rosemary. Season with salt and pepper and let sit undisturbed for 5 minutes.

2. Stage

In a 10” skillet over medium heat, heat oil and garlic clove. Cook garlic, stirring occasionally, until tender and lightly golden. Transfer garlic to a cutting board and pour in egg mixture. Cook, without stirring, until edges begin to turn golden and pull away from the edge of the pan. Transfer skillet to oven and broil until center of tortilla only slightly jiggles, 2 to 4 minutes, depending on the strength of your broiler.

3. Stage

Meanwhile, mince cooked garlic halves and place them in a medium bowl with sour cream, chives, lemon juice, and lemon zest. Season with salt and stir to combine.

4. Stage

Let tortilla cool 10 minutes, slice into wedges, and serve topped with sour cream sauce and more chives.