Tortilla with Olive Oil Crisps

A playful twist on a classic Spanish tortilla. This version uses extra virgin olive oil crisps for a perfectly crunchy, salty layer balanced with fluffy eggs, fresh chives, and a creamy Greek yogurt topping. Simple, satisfying, and full of flavour.

Ingredients (serves 1 to 2)

3 eggs
Handful of Patatas Torres extra virgin olive oil crisps, lightly crushed
Sea salt, to taste
Fresh chives, chopped
1 tsp butter
2 tbsp Greek yogurt
Pinch of paprika

Method

Whisk the eggs in a small bowl with a pinch of sea salt.

In a small pan, melt the butter. Add the crushed crisps and chopped chives. Let them warm in the butter for a minute.

Pour in the eggs. Using chopsticks or a fork, gently stir and turn the mixture.

Cook for 2 to 3 minutes until the base begins to set. Place a second pan on top, carefully flip the tortilla into it, and cook for another minute until firm but still tender inside.

Transfer to a plate and top with a spoonful of Greek yogurt, a sprinkle of paprika, and extra chives.

Nutrition note

Eggs — provide high quality protein and key nutrients such as choline for brain health.
Extra virgin olive oil crisps — add crunch while supplying monounsaturated fats that support heart health.
Greek yogurt — offers protein and probiotics for digestive wellbeing.
Chives — contribute vitamin K and subtle freshness to balance the richness.

A simple yet nourishing dish with plenty of flavour and texture.