This simple, pan-cooked Spanish Tortilla will do great at your next party.

In Spain, tortillas are delicious omelets made with potatoes and onions. Gourmet potato chips and succulent olives are the short-cut ingredient to this mouth-watering appetizer.

Olives and Chips Spanish Tortilla

Prep Time: 15 minutes

Cook Time: 8 minutes

Yield: 4 servings

Olives and Chips Spanish Tortilla


  • 6 large eggs
  • 1 bag (5 ounces) high-end potato chips, slightly crushed
  • 1 large tomato, seeded and finely chopped
  • 1 jar (7 ounces) Lindsay Pimiento Stuffed Spanish Manzanilla Olives, drained,
  • halved
  • 3 tablespoons chopped scallions
  • 1 tablespoon vegetable oil


Preheat broiler.

In a large bowl beat eggs and add chips, tomatoes, olives, and scallions. Let mixture rest for 5 to 10 minutes until chips have softened.

Pour oil into a non-stick skillet, spreading it with a paper towel so it is well coated, and put it over medium-low heat. Add egg mixture and cook slowly until edges are cooked enough to be pulled away from the side of the pan, about 5 to 6 minutes. Place skillet under broiler and cook until eggs are set and lightly browned, about 3 to 4 minutes.

Remove from oven and run a heat-proof plastic spatula around the edge to loosen up tortilla. Let it rest for a few minutes before removing from pan and serving. This can be made several hours in advance and served at room temperature.


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