Easy cheesy chip omelette

Easy cheesy chip omelette

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(2 ratings)

Ready in 25-35 minutes


Serves 4
An easy Spanish-style vegetarian omelette. It's made in one pan, which means less washing up too

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal482
  • fat32g
  • saturates11g
  • carbs26g
  • sugars0g
  • fibre2g
  • protein24g
  • salt1.07g
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  • 2 tbsp vegetable oil
  • 2 large handfuls of frozen oven chips (about 350g/12oz)
  • 140g grated cheese
  • 8 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • salad of watercress and crisp lettuce, sliced radish and sliced red onion to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  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.

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Comments (2)

jasminebro's picture

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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