French Fridays with Dorie: Potato chip tortilla

It’s a quick French Fridays with Dorie this week again.  I was thrilled to see the Potato Chip tortilla (p 141) making an appearance because 1. I’d had my eye on it and 2. It was quick and easy.  Who doesn’t need something delicious that’s also quick and easy to make during December?

Basically a “fast food” version of Dorie’s Basque potato tortilla we made in February, this is just eggs, shallots, some herbs (whatever you have on hand) and crushed potato chips. So simple!  We used sweet chili and sour cream flavoured chips to add some kick to the Piment d’Espelette in the mix and it was fabulous!  I could have used a larger slice of this – I like my eggy tortillas thick – this was a little on the thin side.

But all in all – a perfect Sunday lunch. Or brunch. Or lunch. Or breakfast… You get the picture 🙂

Want to join in the fun? Join French Fridays with Dorie here and follow along on Twitter.

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.  Go on, treat yourself join us in 2012!

US and Canadian residents – did you enter my Maria Speck Ancient Grains for Modern Meals book giveaway yet?  Contest closes Saturday December 17th at 6pm EST.

41 thoughts on “French Fridays with Dorie: Potato chip tortilla”

  1. Yay, happy to hear that you enjoyed this one as well. Great idea to add flavored chips to the mix. I was also surprised that this one was so much thinner than the first tortilla which we made, and that it called for so few eggs. Maybe that’s what makes it better as finger food. Tasty either way.

    Reply
  2. Great FFwD! I don’t believe I’ve tried anything like this before but I’m loving the flavors and the concept 🙂

    Reply
  3. Chili potato chips? Now that sounds like the perfect heat that we’re needing at this time of year and it looks festive, too.

    Reply
  4. I was agonizing over the size of the frying pan because I like some height to my tortilla too. The chips flavour you used seem very intriguing. It did not even occur to me to use anything but plain sea salt until I read the round ups!

    Reply
  5. Your tortilla looks so nice and crispy. I made mine in a 7-inch skillet, and it was nice and thick. It didn’t occur to me to use flavored chips, but reading the posts of those of you who did, those variations sound quite interesting. Next time I’ll try something like that.

    Reply

Leave a Reply to Liz Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.