Potato chips in a tortilla? Trust us on this one

Name: Potato chips in a tortilla? Trust us on this one
Cook time: 30 min
Yield: 4-6
Cuisine: Spanish,Moroccan
Ingredients: 6 large (70g) free-range eggs; 50ml cream; 185g packet quality plain salted potato chips; 1 tbsp olive oil; ½ cup chermoula (see recipe)

Ready for picnics, parties, anything, this variation on the Spanish classic swaps potatoes for chips and finishes with zesty chermoula.

Karen Martini

March 3, 2026

A hit of zesty chermoula elevates this cheeky take on the classic tortilla de patatas.Marcel Aucar

This might seem a little odd, but it’s delicious and comes with a serious pedigree. Inspired by renowned chef Ferran Adrià’s take on the Spanish classic, tortilla de patatas, this version adds a touch of North African spice with a vibrant chermoula (see note).

Ingredients

6 large (70g) free-range eggs
50ml cream
185g packet quality plain salted potato chips
1 tbsp olive oil
½ cup chermoula (see recipe)

CHERMOULA (MAKES ABOUT 1 CUP)

½ bunch parsley
½ bunch coriander
½ tbsp salt flakes
¼ tsp ground black pepper
1½ tbsp paprika
½ tbsp cumin powder
½ tbsp ground coriander seeds
1 small piece preserved lemon, finely diced
6 small garlic cloves
30g fresh turmeric (or 1 tsp ground dried turmeric)
extra virgin olive oil
1 lemon, juiced

Method

TO MAKE THE CHERMOULA

Step 1
Roughly pick the parsley and coriander and chop until it is quite fine but still with some texture.
Step 2
Add the herbs, salt, pepper, spices and preserved lemon to a medium bowl. Finely grate the garlic and turmeric and mix to combine. Add a splash of water and enough oil to make a loose paste – not too loose, as you still have to add lemon juice. Mix the lemon juice through just before using.
Step 3
Set aside half of the chermoula for another use (see storage tip below).

TO MAKE THE TORTILLA

Step 1
Whisk the eggs and cream in a large bowl. Gently fold in the potato chips and set aside for 5 minutes, stirring occasionally, until the chips have softened.
Step 2
Heat a small non-stick frying pan over medium heat with a splash of oil. Pour in the mixture, stirring briefly to distribute the chips before flattening. Cook for 2-3 minutes, using a spatula to loosen the edges as the base sets.
Step 3
Remove from the heat and place a plate over the pan. Carefully invert the pan to release the tortilla onto the plate, cooked-side up.
Step 4
Spread most of the chermoula evenly across the base of the pan. Slide the tortilla back in and cook for a further 2 minutes. Invert once more onto a clean plate, spoon over the remaining chermoula, and rest for 5 minutes before serving.

This versatile herb sauce adds depth and zing to a wide range of dishes.Marcel Aucar

Note

A staple of Moroccan, Algerian and Tunisian cuisines, chermoula is a vibrant herb and spice paste traditionally paired with fish. Beyond seafood, its bright, herbal freshness adds incredible depth to poultry, meat and roasted vegetables.

To maintain its punch, chermoula is best used within 24 hours. If preparing it ahead of time:

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Level the surface: Transfer the mixture to a small lidded jar and use a spoon to flatten the top.
Create a seal: Pour a thin layer (3-5mm) of extra virgin olive oil over the surface.
Prevent oxidation: This airtight barrier keeps the herbs from oxidising and preserves their brilliant colour.
Use it quickly: Store in the fridge and use the remaining paste within 24 hours.