Tapas Two Ways – Potato Crisp Omelette & Pan Con Tomate
Enjoy easy entertaining with a delicious potato crisp omelette and a simple pan con tomate that’s bursting with flavour. You’ll need just 5 ingredients for each – and you can be done in 20 minutes!
I’ve paired a moreish potato crisp omelette with a simple pan con tomate.
Served together, you have a delicious 2-way tapas meal that makes for truly effortless entertaining, with all the laid-back, relaxed Mediterranean-style vibes. These options are also perfect for the nights where you’re simply too tired to cook something elaborate, but still want to enjoy a deliciously satisfying meal.
Ferran Adrià’s Potato Chip Omelette
If you’ve worked in a restaurant kitchen (or watched any foodie series), you’ll know about the family meal. It’s generally a meal that’s assembled using available ingredients or repurposing ingredients to create a meal that feeds the staff before service, and that’s exactly how this dish came about.
It was created by Chef Ferran Adrià and head chef Eugeni de Diego of El Bulli, the famous Spanish restaurant, using only eggs, salted potato chips and olive oil.
Now, when you’re cooking with only a few ingredients, the quality of the ingredients becomes really important.
The simplicity of this recipe is its charm, but don’t be fooled – just because it only uses a few ingredients and is super quick to make, it offers a very similar taste profile to the tortilla Española or Spanish Tortilla, which includes thinly slices potato.
The truth is, you can use just about any potato crisp for this recipe, but I’ve opted for the more Bougie option:
Torres Selecta Black Truffle Premium Potato Chips.
Why?
Because they taste absolutely incredible. And the truffle flavour is authentic.
Give it a go – you’ll thank me.
Pan Con Tomate
For the pan con tomate, you’re going to want to select gorgeous red and beautifully ripe heirloom tomatoes that are bursting with flavour. Don’t settle for pale, under ripe ones because the success of the dish lies in using great quality ingredients.
That said – this dish is simplicity itself. It’s great for beginners because you simply can’t go wrong. You will need to grate the tomato, then strain it through a sieve in order to remove the excess moisture. Season well with salt, pepper and a good quality olive oil. Brush your baguette with olive oil, toast it in your air fryer then rub it with a fresh clove of garlic. Spoon over the tomato – and that’s all there is to it.
Tapas Two Ways – Potato Crisp Omelette & Pan Con Tomate
Did you have a go at making the potato crisp omelette and the pan con tomate?
Please let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo#theculinarycartel on Instagram so we can see what you come up with.
Frequently Asked Questions
I don’t like Chives, what can I use instead?
Fresh Basil always works beautifully with tomato bruschetta, so you could use that instead. You could also use fresh parsley.
What other flavours of potato chips could I use?
Plain salted crisps work perfectly. If you’re using Torres brand crisps, you really can’t go wrong. Aside from Black truffle, they come in flavours like Jamon Iberico, La Vera Hot Smoked Paprika & 100% Extra virgin olive oil.
Tapas Two Ways – Potato Crisp Omelette & Pan Con Tomate
- Total Time: 20 minutes
- Yield: Serves 3-4
Description
Enjoy easy entertaining with a delicious potato crisp omelette and a simple pan con tomate that’s bursting with flavour. You’ll need just 5 ingredients for each – and you can be done in 20 minutes!
Ingredients
From your pantry:
- Olive oil
- Salt & pepper
- Knob of butter
Potato Crisp Omelette:
- 10 eggs
- 150g pack of Torres Black Truffle Potato Chips or other good quality potato crisps
Pan Con Tomate
- 2 Large beefsteak tomatoes
- 1 garlic clove
- 1 medium sized sourdough baguette
Optional Garnish:
- Thinly sliced chives
Instructions
- Slice the tomatoes in half. Place a box grater onto a chopping board or in a bowl, and grate the tomatoes on the cut side, leaving the skin behind. Scoop the tomato flesh into a sieve, and set the sieve over a bowl to drain off excess tomato juice. Set aside
- In a large mixing bowl, crack in the eggs, and whisk until combined. Add in your crisps then stir the mixture together with a spatula.
- Place a medium-sized (approximately 25cm) non-stick pan over medium heat, and add in a knob of butter or a drizzle of oil to coat the base of the pan. Tip in the crisp and egg mixture and use a silicone spatula to flatten the ingredients.
- Cook over gentle heat, for about 4-5 minutes, using the spatula to loosen the edges of the omelette from the pan. Once the bottom and about 80% of the omelette is set, slide the omelette uncooked side up, onto a dinner plate. Turn the frying pan upside down over the uncooked side then flip the plat to return the omelette to the frying pan, the cooked side now facing up. Return the pan to the heat and finish cooking for 1 more minute, or until cooked through.
- Slide the omelette onto a plate, while you finish the pan con tomate.
- Split your sourdough baguette in half down the middle, and cut into 6 pieces. Brush cut side with olive oil, and place cut side up into your air fryer or oven to grill until golden, a little charred and crisp. Peel your garlic clove, and then gently rub this over the toasted bread to impart a light garlic flavour.
- Spoon the tomato flesh into a bowl, season with sea salt and pepper to taste, then spoon onto the toasted sourdough. Place the pan con tomate onto a plate, drizzle with olive oil.
- If you like, you can garnish your pan con tomate, and omelette with a scattering of thinly sliced chives – but this is optional.
Serve and enjoy!
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Tapas
