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Spanish-Style Tortilla with Potato Crisps

Prep Time:

10 mins

Cook Time:

20 mins


Serves 4




  • 1 tbsp olive oil

  • 1 red onion thinly sliced

  • 150 g chorizo finely chopped

  • 1 tsp smoked paprika

  • 8 eggs

  • 150 g Proper Crisps Marlborough Sea Salt

  • 120 g rocket

  • 150 g cherry tomatoes


Heat the oven to 180°C.

Heat a splash of olive oil in a large oven proof frying pan over medium heat. Add the onion, chorizo and smoked paprika to the pan and cook until the onion has started to soften. Remove from the pan and set aside.

In a bowl, beat the eggs and season with salt and black pepper. Return the pan to the heat and then pour in a film of egg followed by a layer of crisps and then the onion mixture.

Add the remaining crisps and then pour over the rest of the egg mixture. Allow the mixture to cook on the stovetop for a few minutes until the edges start to set.

Transfer the pan to the oven and bake for about 15-20 minutes or until the tortilla is set. Once cooked, let the tortilla cool for a few minutes. Carefully run a spatula around the edges to loosen it.

Serve straight from the pan or slide the tortilla onto a plate and cut it into wedges. Serve with rocket and tomatoes on the side.

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