SADNESS, HOPE (AND A TORTILLA RECIPE)

 

José Andrés.  (Photo by Gerry Dawes©2024)

“Food is a universal human right. Feeding each other, cooking and eating together, is what makes us human. The dishes we cook and deliver are not just ingredients, or calories.  A plate of food is a plate of hope. A message that someone, somewhere, cares for you.” 

These words were spoken by José Andrés, chef and humanitarian, at the memorial service for the seven persons, volunteer workers for World Central Kitchen, who were killed by Israeli airstrikes after delivering food to refugees in Gaza. “The seven souls we mourn today were there so that hungry people could eat,” he said. José Andrés is founder of World Central Kitchen, an NGO dedicated to food relief in disaster areas and war zones. "We're going back to Gaza to feed people," he declared. 

You can read the full text of the memorial speech (delivered at the Washington National Cathedral on May 25) and keep up with José Andrés by subscribing to his newsletter, “Longer Tables,” on Substack The full text of the eulogy he delivered at the memorial for the World Central Kitchen workers is here. 

I join with many in sending my deepest condolences for the loss of the members of the World Central Kitchen team. 

Thank you, José, for the work you do. For introducing Americans to tapas and Spanish ham, for creating a vibrant business with restaurants coast to coast, and, especially, for your humanitarian work in striving to feed communities in need around the world. I admire you for your incredible creative energy, your good humor, your passion, and compassion. 

Looking for a gift item (Mother’s Day is May 12)? You can support the work of World Central Kitchen with the purchase of the cookbook, The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope by José Andrés (ClarksonPotter; 2023). All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen’s emergency response efforts. (My son Daniel, in Atlanta, says his favorite recipe in the book so far is Passion Fruit Glazed Skirt Steak, which comes from a World Central Kitchen food producer in Puerto Rico.) 

Browsing an earlier cookbook by José Andrés, Tapas—A Taste of Spain in America  (ClarksonPotter; 2005), I found a recipe I’ve always intended to try—Spanish potato tortilla made with potato chips! Supposedly it was invented by the famous chef, Ferran Adriá of El Bulli, where José Andrés once worked. It’s a quick dish created for the restaurant’s kitchen staff. Three ingredients: eggs, potato chips, and olive oil. 

Why make tortilla with packaged chips? Because the whole operation takes about ten minutes! The results are surprisingly good. Best choice for chips would be those made with olive oil, but any type of potato chips works. 

Quick to make, the potato chip tortilla is perfect for brunch, lunch, tapas or dinner.

For a thick tortilla, slightly runny in the center, use a small skillet, preferably no-stick.

Potato Chip Tortilla in the Style of José Andrés

(Recipe adapted from Tapas—A Taste of Spain in America by José Andrés.) 

The recipe in José’s book calls for a 6-inch skillet. I had only an 18-centimeter—or 7 inch—one. Made with 7 eggs, the tortilla was approximately 1 ¼ inches thick. It’s customary to cook tortilla with the eggs a little runny in the center. If you prefer the eggs set completely, either use a slightly larger skillet so the egg-potato mixture spreads out or else cook it longer. 

As this was my first potato chip tortilla, I stuck closely to the recipe as given. Now that I know how straightforward it is I will definitely try some variations. Chopped spinach or chard, for instance. Ham bits maybe. Definitely sautéed onion. Or, why not some of those crisp fried onions from a package? They would soften in the eggs like the chips.

Three ingredients!

Serve tortilla for brunch, lunch, tapas, or supper.   

 Makes a 7-inch tortilla, 1 ¼ inches thick. Serves 4.

7 large eggs

4 ounces potato chips

1-2 teaspoons salt

2+ tablespoons extra virgin olive oil 

Chips soak up eggs and soften.

Beat 6 eggs with the salt in a mixing bowl. Beat the remaining egg in a separate bowl. Add the chips to the beaten eggs, stirring to break up the chips and mix them thoroughly. Add the remaining egg.

Heat 2 tablespoons of oil on medium heat in a small (6-8-inch) no-stick skillet. Add the egg-chip mixture to the pan. Stir and firm the edges of tortilla with a wooden spoon. Shake the pan to keep the tortilla from sticking. Cook on medium-low until bottom is set but not browned, about 1 minute more.  

Place a flat plate or pan lid on top of the skillet. Hold the plate firmly against the skillet with one hand. With the other hand, flip the skillet, turning the tortilla out onto the plate, cooked side up.

If necessary, add a little additional oil to the skillet. Gently slide the tortilla back into the skillet to cook the underside, 1-2 minutes, depending on how done you want the eggs.

Remove the skillet from the heat. Have ready a serving plate. Lift the edge of the tortilla with a spatula, tip the skillet towards the plate and slide the tortilla out onto the plate.  

Serve the tortilla hot or room temperature.

What to serve with tortilla? Pictured clockwise from upper left, piquillo peppers sautéed with garlic and a spoonful of Sherry vinegar; sliced tomatoes with green onions, oregano, and olive oil; bread; olives, and alioli, garlic mayonnaise (combine and blend 1/2 cup of bottled mayo, 3 tablespoons extra virgin olive oil, 1 clove garlic, 1 tablespoon lemon juice, 2 tablespoons parsley, and salt to taste).

 

More recipes for Spanish tortilla:

Classic Potato Tortilla.

Tortilla with Fava Beans, Peas, and Potatoes.

Eggplant and Red Pepper Tortilla.

Potato Tortilla with Chorizo and Chard.

All-Onion Tortilla.

Spinach Tortilla (no potatoes).