Easy cheesy chip omelette

Easy cheesy chip omelette

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(2 ratings)

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Serves 4

An easy Spanish-style vegetarian omelette. It's made in one pan, which means less washing up too

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
482
protein
24g
carbs
26g
fat
32g
saturates
11g
fibre
2g
sugar
0g
salt
1.07g

Ingredients

  • 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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, March 2003

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Comments

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jasminebro's picture
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This was a rather disappointing bland spanish omelette. Without onions there was little flavour. Even though I used extra mature cheese the taste was lost. Useful in an emergency when you have no potatoes, but I would add fry some onion before cooking the chips.

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