Crisps tortilla

Name: Crisps tortilla
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp extra virgin olive oil, plus ½ tsp; ½ onion or 1 shallot, finely sliced; 6 large free range eggs; 80 g salted crisps; 2 large handful/s salad leaves (about 90g); ½ tsp sherry or white wine vinegar; 1 small handful/s chives (or dill or parsley), finely sliced

First, kudos for having crisps left over! Spanish tortillas are traditionally made with sliced potatoes, but crisps are a great cheat – they soften slightly in the egg mixture, creating a fantastic texture.

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VegetarianSource of protein1 of your 5 a day

Serves2
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins
Plusstanding

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1 tbsp extra virgin olive oil, plus ½ tsp
½ onion or 1 shallot, finely sliced
6 large free range eggs
80g salted crisps
2 large handful/s salad leaves (about 90g)
½ tsp sherry or white wine vinegar
1 small handful/s chives (or dill or parsley), finely sliced

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.

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