Potato Crisp Tortilla

Recipe by:

You’re all going to love this simple tortilla. Of course, it’s delicious warm but also brilliant picnic food or for school or office lunch. Serve little bites to nibble with drinks.

Potato Crisp Tortilla

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Main

Method

  1. Whisk the egg really well. Add salt and freshly-ground black pepper and the chopped herbs.
  2. Heat the pan over a medium heat, add 1 tablespoon of extra virgin olive oil and swirl around the pan. Add the potato crisps, toss and allow to soak for a minute or two. Pour in the egg mixture, loosen around the edge and allow to cook gently for 4-6 minutes.

  3. Cover with a lid or an upside-down plate. Gently flip the tortilla onto the plate. Add another tablespoon of extra virgin olive oil to the pan, then slide the tortilla back into the pan, uncooked side downwards. Continue to cook over the medium heat for 2 minutes, then slide the tortilla onto a warm plate and serve with a salad of organic leaves — delicious.

  4. Good to know: double the quantity of ingredients and use a 25cm (10 inch) pan to serve 6 or 8 hungry guests.

Ingredients

  • 6 large eggs
  • 75g (3oz) potato crisps

  • 2 tablespoons extra virgin olive oil

  • flaky sea salt and freshly-ground black pepper, for serving

  • 1 tablespoon parsley, chopped

  • 1 teaspoon tarragon, chopped (or annual marjoram)

  • 1 x 15cm (6 inch) pan

Method

  1. Whisk the egg really well. Add salt and freshly-ground black pepper and the chopped herbs.
  2. Heat the pan over a medium heat, add 1 tablespoon of extra virgin olive oil and swirl around the pan. Add the potato crisps, toss and allow to soak for a minute or two. Pour in the egg mixture, loosen around the edge and allow to cook gently for 4-6 minutes.

  3. Cover with a lid or an upside-down plate. Gently flip the tortilla onto the plate. Add another tablespoon of extra virgin olive oil to the pan, then slide the tortilla back into the pan, uncooked side downwards. Continue to cook over the medium heat for 2 minutes, then slide the tortilla onto a warm plate and serve with a salad of organic leaves — delicious.

  4. Good to know: double the quantity of ingredients and use a 25cm (10 inch) pan to serve 6 or 8 hungry guests.