Crisp Tortilla (4-6)

An easy recipe from ” Morito” by Sam and Sam Clark. They recommend using spanish crisps cooked in olive oil.

Crisp Tortilla (4-6)
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Crisp Tortilla (4-6)
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  1. Put a pan over a medium heat and pour in 3 tbsps olive oil. When hot, add the garlic leaves ( the chives do not need cooking). Season with a pinch of salt and cook for a few minutes, stirring occasionally, until soft and wilted.
  2. Remove from the heat, allow to cool then squeeze to get rid of excess liquid. Chop roughly.
  3. Crack the eggs into a bowl and whisk for a good five minutes until light coloured and frothy. It will be quicker if you use an electric whisk.
  4. Heat a large non stick frying pan over a medium to high heat. Add the crisps and the chopped garlic leaves or raw chives to the eggs, season with a little salt and pepper and mix.
  5. When the pan is hot add 2 tbsps oil and swirl around the pan and the sides to coat. Cook in the same way as the Spinach and Jamon Tortilla, using the remaining 2 tbsps olive oil.
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