Spanish Sweet Potato Tortilla aka Cheater’s Tortilla
Published Sep 09, 2025
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A Clever Twist on a Classic Spanish Dish
When it comes to quick and delicious meals, nothing beats a recipe that feels gourmet but takes just a fraction of the effort. Enter the Cheater’s Tortilla—a playful spin on the traditional Spanish tortilla that will have your friends and family thinking you spent hours in the kitchen. But here’s the best part: no one needs to know our little secrets.
Table of Contents
Traditionally, a Spanish tortilla (or tortilla española) is made with potatoes, onions, and eggs, cooked low and slow in a skillet. It’s undeniably delicious, but peeling, slicing, and cooking the potatoes can feel like a lot of work for a busy day. That’s where this clever shortcut comes in, inspired by none other than Michelin-starred chef José Andrés. If it is good enough for José, it is good enough for us!
The Secret Ingredient: Jackson’s Sweet Potato Chips
Instead of dealing with raw potatoes, this version uses Jackson’s Sea Salt Sweet Potato Chips. They not only save time, but they also bring a natural sweetness and irresistible crunch that makes the tortilla taste extra special. The chips soften as they soak in the egg mixture, mimicking tender potatoes without all the prep. Honestly, it feels like a magic trick in the kitchen.
And because this recipe finishes under the broiler instead of flipping the tortilla in the pan, it’s practically foolproof. No messy transfers, no broken eggs – just a golden, slightly crisp top that looks like you worked much harder than you really did. (Let’s not tell José about this part, I fear he would not approve.)
What You’ll Need
Here’s a quick look at the main ingredients that make this tortilla come together so effortlessly:
- Eggs – the base of any tortilla, rich and satisfying.
- Jackson’s Sea Salt Sweet Potato Chips – the star of the show, replacing hours of prep with one simple bag.
- Diced green chiles – for a gentle kick of flavor.
- Olive oil – keeps things silky and adds richness.
- Black pepper – for just the right amount of seasoning.
- Optional toppings – chopped parsley, coarse salt, or a dollop of sour cream for serving.
With just a handful of ingredients, you can create something that tastes way more impressive than the effort it takes.
Perfect for Brunch or Lunch
This Cheater’s Tortilla makes the perfect centerpiece for a cozy brunch spread. Pair it with a fresh green salad, and you’ve got a light yet satisfying lunch that feels both wholesome and indulgent. The tortilla is naturally gluten-free, grain-free, and vegetarian, so it works beautifully when you’re cooking for a crowd with different dietary needs.
Why You’ll Love It
- Time-saving: No peeling, slicing, or frying potatoes.
- Chef-inspired: A method popularized by José Andrés, but with an easy home-cook twist.
- Stress-free: Broiler finish means no tricky flipping.
- Versatile: Serve warm, at room temp, or pack leftovers for the next day.
Frequently Asked Questions
Can I use another flavor of Jackson’s Chips?
Yes, for instance, the Salt & Vinegar would be great. Just realize the flavor will be slightly different. The sweet potato chips add a subtle sweetness that makes this tortilla stand out.
Can I make this tortilla ahead of time?
Absolutely. This tortilla tastes great warm or at room temperature, so you can prepare it in advance and serve it later.
What can I serve with Cheater’s Tortilla?
A simple green salad, roasted veggies, or even fresh fruit make excellent sides. It’s also delicious alongside a mimosa for brunch!
Is this recipe gluten-free?
Yes! This tortilla is naturally gluten-free, grain-free, and vegetarian.
Spanish Sweet Potato Tortilla
Ingredients
- 6 large eggs
- 1 (4 ounce) can diced green chiles
- 1 (5 ounce) bag Jackson’s Sea Salt Sweet Potato Chips
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For Serving if desired:
- Kosher or fine sea salt
- Chopped parsley
- Sour cream
Instructions
- In a large bowl, whisk the eggs. Stir in the diced green chiles and Jackson’s Sea Salt Sweet Potato Chips, and pepper, stir well to combine but try not to break up the chips too much. Let sit for 20 – 30 minutes to allow the chips to re-hydrate. Stir occasionally.
- Preheat broiler to high and arrange the top rack 6 – 8 inches from the heat source.
- Heat oil in an oven-proof skillet over medium heat. Add the egg and chip mixture and let cook until the edges are set and the underside is golden brown, about 5 minutes. Run a spatula around the sides of the tortilla frequently while the eggs are cooking.
- Place the tortilla under the broiler until the top is golden brown and the eggs are set, about 3 minutes.
- Sprinkle a little coarse salt over the top and serve with chopped parsley and sour cream if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
