A double crisp frittata on a serving plate with one slice taken out of it

Double crisp frittata

Name: Double crisp frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Spanish
Ingredients: 30g unsalted butter; oil for frying; 2 medium onions sliced; 1 large red pepper sliced; 2 tbsp balsamic vinegar; 2 tbsp Chinese chilli crisp oil plus extra to garnish; 20g chives finely chopped, plus extra to garnish; 10 eggs; 1 large garlic clove minced; 60g parmesan grated, plus extra to serve; 125g thick-cut crinkle potato crisps plus extra to serve; green salad to serve

Gurdeep Loyal

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

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The viral 'potato chip tortilla' marries thick-cut crinkle crisps with Chinese chilli crisp to make something simple but delicious

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Try Gurdeep's double crisp frittata, then discover courgette frittata, broccoli and taleggio frittata, mini picnic frittatas or broccoli and roasted red pepper frittata.

The potato chip tortilla – made famous thanks to Ferran Adrià – has become something of a viral hit on Instagram and TikTok. It’s simple to make: eggs are whisked, combined with potato crisps, Spanish ham, pimentos and thyme, then slowly cooked on a hob until just set. It’s led to countless remixes, including Italian-inspired frittatas, cooked first on the stove, then finished in the oven or grill.

Frittatas are the signature dish of Bristol-based Elly Curshen (also known on Instagram as @ellypear), renowned for her inventive no-waste recipes: “I started making frittatas at The Pear Café because I wanted an alternative to sandwiches that people could take away easily,” she tells me. “The frittata was the perfect answer and became not only my signature dish but my favourite final resting place for leftovers.” Elly always starts with the same base of cooked new potatoes fried in butter or oil, eggs and cheese, such as a good cheddar. “After that, you’re only limited by your imagination,” she continues. “One combo that works really well is a curried cauliflower frittata – made using both the florets and leaves of the cauliflower, along with fresh coriander, curry powder, mustard seeds and nigella seeds. Serve with mango chutney.” My frittata here takes inspiration from both Ferran and Elly, with the culinary delights of thick-cut crinkle crisps and Chinese chilli crisp combined into something simple but delicious.