Crisps tortilla

Put ½ tbsp oil in a small, nonstick frying pan with the onion (or shallot) and a pinch of salt. Set over a medium heat and cook for 5 minutes until softened and lightly golden. Meanwhile, in a mixing bowl, whisk the eggs. Once the onion is cooked, add to the eggs along with the crisps. Season and stir to combine, then let stand for 2 minutes to allow the crisps to soften a little.

Wipe out the pan and add another ½ tbsp oil. Set over a medium-high heat and, when the oil is shimmering, add the egg mixture. Using a rubber spatula, move the mixture around the pan to evenly disperse and cook for 3-5 minutes, until mostly set but the top is still runny. Carefully flip the tortilla onto a plate, so that the cooked side faces up. Slide the tortilla back into the pan, then cook for 3-5 minutes, without touching, until the other side is golden.

Dress the salad leaves with the remaining ½ tsp oil and the vinegar, season and toss through the herbs. Halve the tortilla and serve with the salad.