Waffle Yourself a Quick ‘Spanish Tortilla’

Waffle Yourself a Quick ‘Spanish Tortilla’
Photo: Claire Lower

Spanish tortillas — aka eggs stuffed with potatoes and other things — are not difficult to make, especially if you cheat and use potato chips, but they are time-consuming. They take about half an hour to assemble and cook, and they are usually quite large. This is not the best news if you’re a single person with limited time and a hankering for eggs and potatoes. Thankfully, you can use your waffle iron to make a super-quick, potato chip-filled Spanish tortilla for one in mere minutes (about seven minutes, to be slightly more precise).

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All you have to do is take a couple of eggs, beat them with a little salt, then add a handful (about a cup) of thin (Lay’s-style) potato chips and a couple of slices of prosciutto (or some other thinly-slice ham) to the bowl. Let it all sit for about five minutes, until the chips are softened. Pour the mixture into your waffle maker, close it for barely a minute, and slide the omelet onto a plate. (Incidentally, this isn’t the only “omelet” you can make this way — almost any combination of eggs and stuff can be waffled.)

You can eat your Spanish tortilla while it’s hot, but it is traditionally cut into little pieces and served room temp — tapas style. I like mine garnished with sour cream and chives. To make it, you will need:

  • 2 eggs
  • A pinch of salt
  • A couple grinds of pepper
  • 1 big handful of Lay’s potato chips (about a cup)
  • 1-2 slices of prosciutto
  • Any other add-ins you like, though be mindful of the size of your waffle maker (Mine cannot hold any more than what’s listed above.)

Beat the eggs, salt, and pepper together in a medium sized bowl. Add the chips and prosciutto, and gently mash the chips down, crushing them just enough so they are fully submerged in the egg. Wait five minutes, give your waffle iron a little spritz of cooking spray and turn it on, set to “medium.”

Once the waffle iron is heated, carefully pour the egg mixture onto the bottom grates as evenly as you can, keeping in mind the egg will expand as it cooks. Close the waffle maker for barely a minute — it will cook very fast — and remove the eggs as soon as they set. (Keep in mind a Belgian waffle maker will take a little longer.) Let the omelet come to room temperature, cut into slices, and serve with sour cream and chives

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