This Spanish Omelette with Potato Chips is a fun crunchy twist on a classic Tortilla Espanola (also known as Tortilla da Patatas)! This version swaps out sliced potatoes for crispy potato chips, making it even easier and ready in no time.

Spanish Omelette with chives and potato chips.

These omelettes can be enjoyed at breakfast, lunch, dinner or even served as a tapas appetizer. I've been on the hunt for easy gluten-free breakfasts, so when I came across these Jackson's Potato Chips I knew they'd work perfectly in this recipe. The best part...you can flavor your omelette based on the flavor chips you use! Anything some Habanero Nacho to Cheddar and Sour Cream, they've got it covered.

Jump to:

Ingredients
Step-by-Step Instructions
Equipment and Supplies
Substitutions and Additions
Storage
More Popular Recipes
Video of Recipe
Recipe
Comments

Ingredients

To make your Spanish Omelette with Potato Chips, here's what you'll need:

Eggs
Kettle Chips - Sea Salt chips were used for this recipe, but feel free to experiment with Jackson's flavors!
Seasonings - Salt, Black Pepper, Garlic Powder and Paprika
Butter and Olive Oil
Cheddar Cheese
Optional Toppings - Chives, Sour Cream, Salsa and Hot Sauce

*See recipe card for quantities*

Step-by-Step Instructions

Step 1: Scramble eggs and whisk in seasonings and shredded cheese.

Step 2: Gently toss potato chips in the scrambled egg mixture. Lightly crush potato chips.

Step 3: On medium low heat, melt butter with olive oil in a skillet. Make sure the skillet walls are oiled completely. Pour in eggs and potato mixture.

Step 4: Once eggs are 70-80% cooked (about 4 minutes), use a spatula to make sure eggs aren't sticking to the pan. Once it's pulling away from the walls, flip your omelette to cook the other side.
Step 5: Allow to cool and serve with chives or your favorite toppings.

Pro Tip: The easiest way to flip your omelette is to use a plate. Place a plate on top of skillet and flip them both together to release the omelette. Now you can easily slide the omelette back on to the skillet to cook the other side.

Equipment and Supplies

Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
Non Stick Pan - Hexclad is my everyday cookware. Easy to clean and truly non stick! Link gives you 10% off your order 😉

Substitutions and Additions

Make this Omelette recipe the way you want it! Spice it up and swap out ingredients to satisfy your taste buds! This recipe is also great for a fridge or pantry clean out. See something about to expire? Toss it in an omelette! Here are some extra ideas:

Proteins - Ham, Bacon, Sausage, Chorizo or Ground Chicken/Turkey/Beef

Vegetables - Spinach, Kale, Mushrooms, Bell Peppers, Onions, Zucchini, Broccoli or Tomatoes

Cheeses - Feta, Goat Cheese, Mozzarella, Cojita or Manchego

Herbs - Parsley, Basil, Cilantro or Dill

Seasonings - BBQ Rub, Taco Seasoning, Chili Flakes, Cumin or Smoked Paprika

Toppings - Sour Cream, Hot Sauce, Salsa or Pico, Olives, Jalapeños, Avocados or any left over roasted veggies

Storage

Refrigerate the leftover Spanish Omelette in an airtight container. Good for up to 4 days.

If freezing for later, be sure to portion out slice and then wrap them up tightly. Then, place them an airtight container to prevent freezer burn. The omelette be frozen for up to 3 months for later use making it a great meal prep breakfast. I use my Foodsaver for this! It's lifesaving.