What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Utz’s Spanish Tortilla! I like to talk with servers at restaurants. More often than not, they reveal significant tidbits about recipe ingredients or preparation that send my mind spinning. For example: Did you know instead of adding hash brown potatoes to an omelet you can substitute potato chips? When folded into a beaten egg mixture, they thicken the omelet while keeping it light and airy at the same time. It’s pure genius. After all, everyone has a bag of potato chips stashed somewhere.
UTZ’S SPANISH TORTILLA
1 tablespoon butter
1 teaspoon olive oil
4 eggs, beaten
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 cups Utz’s Kettle Potato Chips*, crushed
Grape tomatoes, green olives, and baby spinach for garnish
Warm the butter and olive oil over medium heat in a small frying pan. In a mixing bowl, combine eggs, seasoned salt, black pepper, and red pepper flakes. Mix well. Fold in the crushed potato chips. Pour the mixture into the preheated pan. Cook 2-3 minutes until golden brown. Place a flat plate over the top of the pan; invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan with the golden side up. Cook 2-3 minutes longer until firm. Transfer to a serving plate. Garnish with grapes tomatoes, green olives, and baby spinach leaves.
*I receive no recompense for mentioning Utz’s Kettle Potato Chips.