Shortcut Spanish Tortilla Recipe

In a medium mixing bowl, stir together the crumbled chips and whisked eggs together until evenly combined. Set aside, to let the mixture soak together while you cook the onion.

Heat 1 tablespoon oil in a 9-inch non-stick or cast-iron skillet over medium-high heat. Add the onions and sauté for 5 minutes, stirring occasionally, or until the onions are completely soft and slightly golden around the edges. 

Transfer the onions to the mixing bowl with the egg mixture, and give the mixture a quick stir to combine.

Add the remaining oil to the skillet and reduce the heat to medium. Pour the egg mixture into the skillet and use a spatula to spread it out so that it is in an even layer. 

Let the tortilla cook over medium heat for about 2 to 3 minutes, or until the bottom of the tortilla is lightly golden

Carefully place a large plate face-down directly on top of the skillet. 

With one hand holding the skillet handle, and one hand firmly holding the plate on top of it, flip them both 180 degrees carefully and quickly, so the plate is on the bottom and the skillet is upside-down on top

If the bottom of the tortilla is cooked, the tortilla should fall easily onto the plate, with maybe just a bit of runny egg or oil leaking out.

Return the skillet to the heat, and slide the tortilla from the plate back into the skillet to cook the second side. 

Run a spatula around the edges of the tortilla to tuck the sides back under so that the edges are nice and rounded. Cook for another 2 minutes, until the bottom of the tortilla is also lightly golden. Slide the tortilla onto a clean plate.

Serve warm or let the tortilla cool to room temperature, then seal tightly with plastic wrap and either refrigerate for up to 3 days or freeze for up to 3 months.