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Potato chip tortilla with a hint of the sea: Nino Redruello’s recipe to share at home

Nino Redruello Engel Volkers

At Engel & Völkers, we believe a home is built from simple gestures that leave a mark. That’s why, in our latest campaign with chef Nino Redruello, we wanted to highlight the moments born in the kitchen, everyday rituals that become special, familiar flavours that feel like care. This tortilla made with chips and three toppings is a nod to that idea: an easy, quick recipe full of nostalgia, perfect for sharing when guests come over and the goal is not to spend hours cooking, but to be together.

The story behind the dish

As Nino says in the video: the tortilla is the perfect “raviolo.” Thin on the outside, creamy inside, and open to endless variations when improvising. This version uses store-bought chips to save time without losing soul. Paired with cockles, mussels and anchovies, it becomes a surprising appetizer that invites you to enjoy without complications.

Nino Redruello Engel Volkers
Nino Redruello Engel Volkers
Nino Redruello Engel Volkers
Nino Redruello Engel Volkers
Nino Redruello Engel Volkers

Potato chip tortilla recipe with toppings

Ingredients

  • 120 g potato chips

  • 6 eggs

  • 1 small onion

  • 80 ml olive oil

  • Salt

  • Toppings: anchovies in vinegar, pickled mussels and cockles

Step by step

Prepare the onion:Finely chop and sauté slowly until soft and golden.

Beat the eggs:Add a pinch of salt.

Combine everything:Mix in crushed chips and cooked onion. Let sit for a few minutes.

Cook the tortilla:Brown on one side, flip, and cook 30–40 seconds more to keep it creamy.

  • Chef's tip

    Serve with the three toppings for a fresh, marine twist.

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