And so there is Brunch & Cake--a cute little restaurant in the L'Eixample neighborhood in Barcelona that serves American-style breakfast food with a Catalan touch and is popular with locals and tourists alike.
Eugene and I ate there our first morning in Barcelona, having arrived from Lisbon late the previous night. Tired and hungry, we appreciated the mix of familiarity and local flavor.
It was there that I first tried the awesomeness that is eggs with potato chips.
Served scrambled with chives and Iberian ham on the side, they were a riff on the potato chip fritata created by culinary master Ferran Adrià. Adrià's version was itself a riff on the classic tortilla de patatas (also known as tortilla española), and a genius shortcut that replaced freshly cooked potatoes with crunchy potato chips.
I recommend using thick kettle-style chips in your favorite flavor. Plain is awesome, of course, but think about other flavors that would work well with the eggs. Something spicy with hints of jalapeño would be awesome. Or black pepper chips. Or sour cream and onion--already two things that go well with eggs.
Loved this recipe? Here are three other easy breakfast recipes you might like:
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Potato Chip Scrambled Eggs with Chorizo
2 tablespoons olive oil
1/2 Spanish onion, diced
3 cured chorizo links, sliced (about 1/2 pound)
8 large eggs
1/4 cup heavy cream
5 ounces kettle cooked potato chips (about 2 small or 1 medium sized bag)
1/4 cup loosely packed parsley, minced
Kosher salt, black pepper, and red chile fakes to taste
Whisk together eggs and cream.
Heat olive oil in a large nonstick skillet over medium heat.
Add the onion and chorizo, and saute for 5 minutes until onions are soft and chorizo is slightly charred.
Add the potato chips, tossing to coat with the onions and chorizo. Add the eggs and lower heat to the lowest setting. Stir continuously until the eggs cook completely.
Divide into plates, and garnish with a sprinkle of parsley, salt, black pepper, and chile flakes. Serve immediately.