Ferran Adrià’s tortilla: with chips
Tortilla, Spain’s golden-brown pride. Every Spanish mother has her own recipe, and you mustn’t mess with it, especially if you don’t have Spanish blood. Pre-cooked potatoes? Shame on you! A different filling? Never! No, nobody touches that tortilla… unless your name is Ferran Adrià and you run the best restaurant in Spain. Then anything goes.
But Ferran’s tortilla is masterfully delicious and – believe it or not – ready in ten minutes. Ten minutes! That’s something else from spending half an hour cooking it over low heat and then just hoping it doesn’t break when you turn it over or end up too soggy inside. I was a little sceptical, so I tried his recipe myself. The result: a perfect tortilla, spicy and firm, on the table in no time.
Cheap, wafer-thin chips
What’s the secret? Ferran doesn’t use potatoes, but potato chips. Preferably the really cheap, wafer-thin chips from one of those sharing bags, in the simplest plain flavour. I didn’t have any at home, so I went for Croky ridged chips. What do you think? It makes no difference. You can still add pieces of serrano ham, some fresh herbs, onion or garlic to this super-simple basic tortilla, but none of that is necessary. In my case: there was still a piece of chorizo in the drawer, and that’s Spanish too, so I thought Ferran would approve.
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- Eieren loskloppen
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- Chips en de rest van de ingrediënten erbij
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- Beetje olijfolie verhitten
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- Alles in de pan, 3 minuten
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- Na 3 minuten in de oven: ik ben een Spaanse topchef, olé!
How to make Ferran Adrià’s tortilla
- Preheat the oven to 180 degrees.
- Beat the eggs in a bowl.
- Add the chips. If you want to add ham, chorizo, herbs or anything else, add that to the bowl as well.
- Mix everything together and leave it for a moment, so the chips soften a little.
- Heat the olive oil in a pan or dish that can also go in the oven (I chose the tarte-tatin pan).
- Pour the whole mixture into the pan and press it down slightly.
- Cook for 3 minutes over medium-high heat. You’ll see from the edges that the egg is setting.
- Then slide it into the hot oven and cook for another three minutes.
- Ferran serves the tortilla with a little (homemade) mayonnaise or aioli.
