Speedy Spanish tortilla recipe

The crisps add a 'playful texture' to the tortilla

(Image credit: Sorted Food)

published 19 March 2025

This is a proper cheat on a classic dish, perfect for a quick, yet satisfying meal, with the crispness from the salted crisps adding a playful texture to the tortilla, said Ben Ebbrell, chef and co-founder at Sorted Food. You can also toss in some fresh mint or chives for extra fragrance and brightness. Spring onions bring a fresh bite to the tortilla mix and the salad. Their slightly sweet flavour is perfect for the lighter meals that come with the season.

Ingredients:

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE

https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Preheat the oven to 200°C.
Beat the eggs in a large mixing bowl and season them with a generous grind of pepper. Finely slice the spring onions into thin rounds, then finely chop the parsley and add both to the bowl.
Tip in two 25g bags of crisps/potato chips and fold everything together. Season with a small pinch of salt – the crisps are already salty so watch out!
Pour 2 tbsp of the olive oil into a small frying pan and place it over a medium heat. Once the oil starts to shimmer and loosen, tip in the egg mix. Fry undisturbed for 3-4 minutes, until the egg starts to set around the edges, then put the pan into the oven.
Bake for 4-5 minutes, until the tortilla is set but still has a slight wobble.
Meanwhile, put the rocket into a large mixing bowl. Finely grate over the zest of the lemon and squeeze in the juice. Drizzle in the remaining 1 tbsp of oil and give everything a good mix to coat the leaves in the dressing. Season with salt. If you're still waiting for the tortilla, now would be a great time to wash up your board, knife and grater from earlier.
Once the tortilla is ready, turn it out onto the chopping board and cut it into wedges. Divide the wedges between plates and serve with a large handful of the salad. Tuck in!

Explore More

Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.

Subscribe to The Week

Sign up for The Week's Free Newsletters

Sign up for Today's Best Articles in your inbox