Spanish frittata with potato chips
8 servings
15 minutes
Spanish frittata with potato chips is a bold and original take on the classic Spanish omelet, inspired by the traditional tortilla. Its origins trace back to the rustic kitchens of Spain, where simplicity meets rich flavor. The delicate texture of eggs infused with thyme harmoniously complements the crispy potato chips, the spiciness of serrano ham, and the sweet-spicy note of pimento pepper. This recipe highlights the freedom of culinary experimentation, transforming familiar ingredients into a refined dish suitable for both breakfast and light dinner. The frittata is baked to a golden crust, and its appetizing aroma fills the kitchen with Mediterranean warmth. It can be served with herbs and fresh bread, enjoying a unique combination of flavors and textures.
1
Preheat the oven.
2
Crush the potato chips, slice the ham thinly, lightly beat the eggs, and chop the pepper coarsely.
- Potato crisps: to taste
- Serrano ham (jamon serrano): 60 g
- Chicken egg: 8 pieces
- Canned pimientos: 1 glass
3
In a bowl, mix chips, ham, pepper, crushed thyme, and eggs.
- Potato crisps: to taste
- Serrano ham (jamon serrano): 60 g
- Canned pimientos: 1 glass
- Wild thyme: 1 tablespoon
- Chicken egg: 8 pieces
4
Leave for 5 minutes.
5
Heat oil in a pan over high heat, pour in the egg mixture, and cook without stirring for about 3 minutes.
- Olive oil: 2 tablespoons
- Chicken egg: 8 pieces
6
Then place the pan in the oven and bake until golden brown for about 3 minutes.
- Chicken egg: 8 pieces
7
Slice and serve.
8
Enjoy your meal!
