Potato chips in a tortilla? Trust us on this one
Sydney Morning Herald
by Karen MartiniMarch 3, 2026
AI-Generated Deep Dive Summary
A unique twist on the classic Spanish tortilla de patatas, this recipe swaps potatoes for crispy potato chips and tops it with a zesty North African-inspired chermoula sauce. Inspired by renowned chef Ferran Adrià’s innovative approach to traditional dishes, this version adds bold flavor and texture with its vibrant herb and spice paste. The result is a versatile, modern take on the beloved Spanish omelet that’s perfect for casual gatherings or quick meals.
Chermoula, a staple in Moroccan, Algerian, and Tunisian cuisine, brings a bright, herbal depth to the dish. Made with fresh parsley, coriander, garlic, turmeric, and preserved lemon, it adds a zesty kick that elevates the smoky flavor of the potato chips. The recipe begins by preparing this aromatic paste, which is best used within 24 hours to preserve its vibrant color and bold flavors.
To make the tortilla, eggs are whisked with cream and gently folded with crispy potato chips, allowing them to soften slightly before cooking. The mixture is cooked in a non-stick pan until set, then flipped to finish on the stovetop with a layer of chermoula. This method ensures the dish remains creamy yet satisfyingly crunchy, with the chermoula adding a burst of flavor.
This innovative recipe bridges international culinary traditions, offering a fresh perspective on a timeless dish. It’s not only a creative way to repurpose potato chips but also a celebration of global flavors that food enthusiasts and home cooks alike will appreciate. Whether enjoyed at a picnic or as a weeknight meal, this tortilla is sure to impress with its unique combination of textures and spices.
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Originally published on Sydney Morning Herald on 3/3/2026