Quick Herby Crisps Tortilla
It’s no secret that I am a massive herb fan. No week goes by where I don’t go through bunches and bunches, whether at home or at work. They’re greens packed with flavour that I think people underrate and under use in this side of the world.
I’ve added them through a tortilla - quite controversially, one made with crisps (full credits to Ferran Adrià, please don’t come at me…) The result is a much quicker tortilla, and the flavour combos are endless. This specific one takes inspiration from Persian kuku sabzi - a mighty herby frittata-esque dish, where the eggs act as a binder for the mountenous amounts of herbs used (we’re not adding as much in).
Enjoy this tortilla with some saffron infused mayo, pickles, bread, yoghurt… whatever your heart desires.
Notes: I used salted crisps and a mixture of parsley, dill and oregano but any soft herbs and crisps flavours will work. Try chervil, tarragon, thyme, basil etc… just remember to discard any tough stalks. I’ve also previously used cheese & onion flavoured crisps, maui onion (sweet onion), salt and pepper flavour….
Serves: 2-4
Prep/Cooking Time: 25 minutes
Ingredients
3 Shallots, thinly sliced
80g Mixed soft herbs, leaves roughly minced, stalks finely minced
60g Crisps (of your flavour)
8 Eggs
Olive oil, Salt, Black Pepper
Method:
Into a non-stick small frying pan (around 20cm - it should fit the whole tortilla batter without spilling), add a drizzle of olive oil and place onto medium heat. Once hot, add the shallots, a pinch of salt, and cook until softened and starting to colour, 5-7 minutes. Once coloured, add the herbs and stir through until just wilted, 2-3 minutes. Remove from the heat and let cool down slightly.
Crack the eggs into a bowl, season with salt and lots of freshly cracked black pepper, whisk together until thoroughly mixed. Stir through the crisps and cooled herb mixture, set aside for a couple of minutes to soften the crisps slighlty.
Place the frying pan back onto medium-high heat with a drizzle of oil. Once hot, pour the egg mixture in and stir rapidly, shaking the pan until the mixture thickens and curds form, 2-3 minutes. Then, leave the pan on the heat to set the sides and bottom of the tortilla, 2-3 minutes - the mixture should still be wet in the middle.
Place a large plate on top of the pan and invert the tortilla onto it. Add another drizzle of oil into the pan and slide the tortilla, wet side down, back into the frying pan. Tuck the sides in and cook until just set, 1-2 minutes.
Slide or invert the tortilla onto a clean place and serve. The longer it sits, the more the middle sets.