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El Bulli's tortilla Espanola

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the crushed chips with the prosciutto, chopped peppers, thyme, seasonings and beaten eggs. Set aside for about 10 mins (to allow the chips to soften).
  • When ready, heat the oil in a non-stick pan (that can go into the oven), add the egg mixture and gently cook until the bottom begins to brown. DON’T STIR! Then put the pan in the oven and cook until set and golden brown on top.
  • Cut into wedges and serve with a simple salad on the side.

Ingredients

  • 125 gm thick cut frozen potato chips, thawed & crushed a little
  • 55 gm prosciutto, finely sliced
  • ¼ cup finely chopped bottled piquilo peppers (marinated chillies)
  • 1 tbsp fresh thyme leaves
  • sea salt & freshly ground pepper
  • 8 large eggs, lightly beaten
  • 2 tbsp olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm