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A Spanish Tortilla Española is traditionally made with thinly-sliced potatoes and onions cooked in lots of olive oil. Here, a bag of kettle chips gets hydrated in beaten eggs, and once it’s baked, you’d never know you didn’t start out with fresh spuds! These egg bites have loaded baked potato flavors—crispy bacon, sharp cheddar cheese, and chives—and can be on-the-go breakfasts, part of a tea party, or just a protein-packed snack.
3 slices bacon
3 tablespoons olive oil
1 small onion, sliced thinly
8 eggs
1 (5-ounce) bag kettle-cooked potato chips
½ cup shredded sharp cheddar cheese
3 tablespoons minced chives, plus more for garnish
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
A shortcut version of the classic creamy (but vegan!) Mexican drink.
Thai these twists on the classic afternoon tea faves—pinkies out!
A beautifully floral springtime cuppa.
