Easy cheesy chip omelette
An easy Spanish-style vegetarian omelette. It’s made in one pan, which means less washing up too
- Ready in 25-35 minutes
- Serves 4
Nutrition per serving
- 2 tbsp vegetable oil
- 2 large handfuls of frozen oven chips (about 350g/12oz)
- 140g grated cheese
- 8 medium eggs
- salad of watercress and crisp lettuce, sliced radish and sliced red onion to serve
Preheat the grill to high. Heat the oil over a highish heat in a large frying pan. Throw in the chips and fry for 10 minutes, tossing occasionally, until they have completely defrosted and turned crispy and golden.
Beat the eggs in a bowl with a third of the cheese and season with salt and pepper. Pour the eggs over the chips and lower the heat. Cook the eggs, rippling the sides into the middle every time they begin to set, until only the top and middle are runny. Scatter the remaining cheese over the top, then place the pan under the grill for 3-4 minutes, until the cheese is brown and bubbling and the eggs have souffléd up. Serve in wedges with lots of salad.