This is tough territory. Barca fans – Real fans – it’s time to come together. 

Nah, we don’t mean in soccer. The rivalry is too good! But there’s one thing we can all agree on when it comes to Spain…it’s home to the best, the original, the all-star tortilla! We’re talking about the crisp-on-the-outside, tender and fluffy-on-the-inside baked omelet that layers egg, cream, and thin potatoes for an amazing (and protein-packed!) breakfast, snack, or…any meal. 

In theory it’s easy to make, but in our Skillability community, you have soccer games, school, work, etc. and even the idea of taking time to slice thin, wobbly wafers of potato can feel like too much. Don’t get us started on the traditional “flipping” method of cooking this dish either. It’s inspiring, cool to watch, and practically an art form.

So, when Bon Appetit magazine released this recipe in their February 2025 issue, it almost gave us whiplash checking to see if we had the simple, handful of ingredients. 

Why? Two reasons:

  1. Instead of those mandolin-sliced potatoes? You get to use POTATO CHIPS.
  2. You get to SKIP THE FLIP.

Not just any potato chips either. Sour cream and onion potato chips. 

And the whole thing simply bakes in an oven for 11-13 minutes.

We were sold. But did it taste right? Was it as easy as they made it sound? 

Skillability kitchen athletes: The answer is a resounding yes.

It’s tender, fluffy, with the perfect crisp on top from the browned potato chips. It uses kitchen staples: eggs, sour cream, onion, potato chips (you know you have them already), butter and olive oil.

It was on the table in less than 30 minutes. The kids ate it, and the adults ate more after bedtime.

Bon Appetit, we salud you.

Recipe for Sour Cream and Onion Tortilla Espanola 

(recipe by Kendra Vaculin)

4 SERVINGS

2 Tbsp. extra-virgin olive oil

1 large onion, thinly sliced Kosher salt

9 large eggs

½ cup sour cream

5 oz. sour cream and onion potato chips, preferably kettle-style

2 Tbsp. unsalted butter Thinly sliced chives (for serving)

  1. Preheat oven to 400°. Heat oil in a medium ovenproof nonstick skillet over medium. Add onion, season with salt, and cook, stirring occasionally, until softened and browned, 13–16 minutes.
  1. Meanwhile, whisk eggs and sour cream in a medium bowl until well combined; season with salt. Using a rubber spatula, gently fold in potato chips. Let sit 3 minutes to soften potato chips.
  1. Scrape cooked onion into potato chip mixture and fold in to evenly distribute.
  1. Melt butter in same skillet over medium heat. Pour in tortilla mixture and spread out into an even layer. Transfer skillet to oven and bake until tortilla is lightly browned on top and just set, 11–13 minutes.
  1. Scatter some chives over tortilla just before serving.