Spanish chef Ferran Adrià, the father of the molecular gastronomy movement, came up with a genius shortcut for making tortilla española, the much-loved tapa: Instead of slicing raw potatoes and then slowly cooking them in olive oil, he swaps in potato chips. As they soak in the eggs, the chips rehydrate, yielding a tortilla with a tender texture. Borrowing his time-saving technique, we keep our version of this egg and potato tortilla simple, adding some softened onions and a dash of smoked paprika. Toss a salad while the tortilla bakes and dinner is done.