Spanish omelette meets nachos. Layers of potato, egg, cheese, on chips. Fun for parties or tapas gatherings.
# Ingredientes:
→ Tortilla Española Layer
01 - 3 medium Yukon Gold potatoes, peeled and thinly sliced
02 - 1 small yellow onion, thinly sliced
03 - 4 large eggs
04 - 1/3 cup whole milk
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper
07 - 3 tablespoons olive oil
→ Nacho Base & Garnishes
08 - 24 sturdy round tortilla chips
09 - 1/2 cup grated Manchego cheese (or sharp cheddar)
10 - 1/4 cup sour cream
11 - 2 tablespoons chopped fresh chives
12 - 1/2 teaspoon smoked paprika
13 - Pickled jalapeño slices (optional)
# Instrucciones:
01 - Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
02 - Heat olive oil in a nonstick, oven-safe skillet over medium heat. Add the sliced potatoes and onions; cook, stirring occasionally, until potatoes are tender and onions are caramelized, about 10-12 minutes.
03 - In a mixing bowl, whisk together eggs, whole milk, sea salt, and black pepper. Add the cooked potatoes and onions to the mixture and gently combine.
04 - Pour the mixture back into the skillet and smooth the surface. Cook on low heat until the edges begin to set, approximately 5 minutes, then transfer skillet to the oven. Bake for 8-10 minutes, or until the center is just firm. Allow to cool slightly.
05 - Cut the cooled tortilla into small squares or rounds, sized to fit atop the tortilla chips.
06 - Arrange tortilla chips on a baking sheet. Top each chip with a portion of tortilla, sprinkle with grated Manchego cheese.
07 - Bake the nacho bites in the oven for 3–5 minutes, until the cheese is melted.
08 - Transfer bites to a serving platter. Top each with a small dollop of sour cream, a pinch of smoked paprika, chopped chives, and if desired, a slice of pickled jalapeño. Serve warm.
