Potato (Chip) Omelet Tapas

A classic Spanish Tapas is the potato omelet.  Every Tapas bas serves one.

The potatoes gently sautéed in olive oil.  Then stirred into the eggs.  Cooked until just barely set (i.e. runny).

Very nice snack.

Of course, if you like potato chips, and if you have your own mandolin slicer, and if you have your own deep fryer, you can improve on this idea a bit.

I made some wonderful thinly sliced, freshly fried potato chips.  Very lightly salted.

Already a great snack.

And gently stirred them into some eggs.  Gently.  Let them soak up the egg for a while.

And then heated some olive oil in a pan and made an omelet.

On the side, I sautéed some chorizo.  And a few thinly sliced onions with garlic.

The omelet is sensational.

I think better than when the potatoes are cooked the traditional way.  Maybe because the potatoes are sliced so thin to start with, and crisped till they have that great potato chip flavor.  I mean, potato chips are basically freid potatoes too, aren’t they?

The potatoes just sort of melt into the creamy egg omelet.  The potato and egg yolk flavors in perfect harmony.

With the chorizo and onions on the side, I ended up with a sort of deconstructed chorizo, onion and potato omelet.

A few things I love to eat.  That I had never eaten together till now.  But I will certainly eat them together often from now on.

Very tasty with a glass of wine on a chilly January evening!


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