Potato Chip Scrambled Eggs with Chorizo

Breakfast in Spain tends to be a simple affair of coffee with perhaps some toast and a slice of ham or a flaky pastry. It's a small, low-key kind of meal eaten at home or at a stand-up cafe bar on the way to work, and pales in comparison with the more leisurely lunches and late-night dinners the locals enjoy. It's a discovery that can prove frustrating for jet-lagged American tourists used to starting their days with a hearty feast of eggs or waffles or pancakes or bacon (or all of the above!). 

And so, there is Brunch & Cake, a charming little restaurant in the L'Eixample neighborhood in Barcelona that serves American-style breakfast food with a Catalan touch. It's become a favorite with both the tourists who hear about it from their hotel concierges and the Instagram-loving locals looking for that perfect towering pancake shot.


Eugene and I ate there our first morning in Barcelona, having arrived from Lisbon after midnight the previous night. Tired and hungry, we appreciated the mix of familiarity and local flavor.


It was there that I first tried the genius combination that is eggs with potato chips

Served scrambled with chives and Iberian ham on the side, the dish is a riff on the potato chip fritata created by culinary master Ferran Adrià. Adrià's version was itself a twist on the classic tortilla de patatas (also known as tortilla española), and a genius shortcut that replaced freshly cooked potatoes with crunchy potato chips.

For my homemade version of potato chip scrambled eggs, I start the dish with diced onions and swap in Spanish chorizo instead of the jamón.

I recommend using thick kettle-style chips in your favorite flavor. Plain will be delicious, of course, but think about other flavors that would work well with the eggs. Something spicy with hints of jalapeño or black pepper chips. Or try sour cream and onion, two flavors that also go well with eggs.


Regardless of the chips you use, these might become your new favorite cooking shortcut. Once you try the scramble, think about other ways you can swap in potato chips for raw potatoes. Add to a bowl of soup, mix into a stir-fry, or bake them into a casserole. They could also be fun tossed with mustardy-dressed mixed greens and good oil-packed tuna for a cheater version of a classic Salade Niçoise. Really so many possibilities--message me and let me know if you come across some other fun ideas!



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Potato Chip Scrambled Eggs with Chorizo
Serves 4

Ingredients
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 flakes to taste

Directions
Whisk together eggs and cream.

Heat olive oil in a large nonstick skillet over medium heat.

Add the onion and saute for 5 minutes until onions start to soften. Add the chorizo and cook 3-5 minutes until fat has rendered 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 parsley, salt, black pepper, and chile flakes. Serve immediately.





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