Ferran Adrià's Tortilla Española (Spanish Potato Frittata)

From the kitchen of One Perfect Bite...In an earlier post, I mentioned that the recipes I'd be featuring for the week would be very simple. I neglected to mention that one of them was developed by a man who is an undisputed master in the culinary world. Tonight's recipe is the creation of Ferran Adrià who made the now defunct el Bulli a culinary mecca. Everyone who loves Spanish cooking is familiar with the lusty Spanish potato frittata, or Tortilla Española. It's an omelet that is made with layers of thinly sliced and fried potatoes, so there is a lot of work involved in its preparation. Adrià wanted to simplify the procedure and began to experiment. In one of those Eureka moments he seems to have more often than the rest of us, he decided to use store-bought thick-cut potato chips instead of the older peel, cut and fry variety dictated by tradition. In order to produce potatoes that would have the proper consistency, he hydrated them in the omelet mixture before cooking the frittata and his version of Tortilla Española was born . I love the simplicity of this recipe and I make it often for breakfast, brunch or dinner. This recipe is a real time saver and the only caution I have to share with you regards its cooking time. Please follow the times suggested in the recipe. If the frittata overcooks it will be dry and you'll wonder what the fuss is about. Despite the warning, I really hope you'll try the Tortilla Española. It is delicious. Here's how it is made.

Tortilla Española (Spanish Potato Frittata)...from the kitchen of One Perfect Bite courtesy of Ferran Adrià and Saveur magazine

Ingredients:
4 ounces (about 2-1/4 cups) crushed thick-cut potato chips, like Cape Cod brand
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup finely chopped canned piquillo peppers or pimentos
1 tablespoon fresh thyme leaves or 1 teaspoon dry
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions:
1) Heat broiler to high.
2) Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.
3) Heat oil in a 10-inch nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve. Yield: 6 to 8 servings.

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