Tortilla Española, a Spanish potato omelet that is a staple on tapas menus, gets a mini reinvention here.
A brilliant reinvention!
Potato chips stand in for the potatoes. No peeling or slicing. Just open a bag of chips. Not only does this make the dish so much quicker to put together, but it really makes it stand out from the classic tortilla. I also love how the Muenster complements the Manchego and adds additional creaminess.
4 cups potato chips
12 eggs, lightly beaten
2 tablespoons olive oil
4 ounces Manchego, cubed
4 ounces Muenster cheese, cubed
1. Mix potato chips with eggs and let sit until softened, 5 to 10 minutes.
2. Heat oil in a medium nonstick ovenproof skillet over medium heat. Add half of the egg mixture, the cheeses, then the remaining egg mixture.
3. Cook, undisturbed, until the bottom is golden, 5 minutes.
4. Bake at 350℉ until set, 25 to 30 minutes.
5. Cool then unmold. Cut into squares to serve.
Recipe from Food Network Magazine
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