Servings
Font
Back
Spanish Potato Chip Omelette
5 from 9 votes

Spanish Potato Chip Omelette

I have adapted this recipe a little to suit our house and our frypan size. It's really very basic, so lets see what interesting ideas you come up with. A Spanish Potato omelette is made with precooked usually fried potatoes, so this is a clever way to substitute and save on cooking time.

Servings: 4
Course: Brunch, Others
Cuisine: gluten-free

Ingredients

  • 10 whole egg
  • 100 gm potato crisps Flavoured crisps are fine.
  • 60 ml olive oil 3 tablespoons
  • 50 gm manchego cheese or you can use Gruyere or cheddar
  • 1/4 teaspoon black pepper
Red Capsicum Salsa
  • 100 gm capsicum diced (1 small red capsicum roasted under the grill, peeled and diced, roasted
  • 1 Tablespoon chives chopped
  • 1 Tablespoon basil chopped, leaves
  • 20 ml extra virgin olive oil 1 Tablespoon
  • 1/2 Tablespoon balsamic vinegar or sherry
  • 5 gm salt for the salsa
  • 5 gm black pepper for the salsa

Instructions

    Cup of Yum
  1. You will need a non stick 20 cm/ 8 inch frypan and a grill or broiler to cook the top.
  2. Break all the eggs into a bowl and break up with a fork.
  3. Put the chips into another bowl and crush a bit. Add 3/4 of the grated cheese to the chips along with a bit over half of the egg mixture and mix together. Stand while you heat the frypan.
  4. Add 2 Tablespoons of olive oil to the pan and heat.
  5. Pour in the plain egg and spread over the bottom of the frypan letting it start to set. Add the remainder of the egg, potato mix and cheese and spread flat.
  6. Cook on medium for 5-8 minutes. Check that it isn't sticking and when the bottom is well cooked. Pop the frypan under the grill for 5- 10 minutes or just till set.
  7. Test the centre with a fork. ( try not to over cook or it will get dry)
  8. Turn out onto a plate
  9. To make the salsa mix the capsicum, herbs, olive oil, vinegar and seasoning.
  10. Serve with Salad