Crushed crisp omelette
Simple Too, p. 52
This came about from a recipe we were creating for a kids’ column. What we hadn’t quite hitting the spot when Clodagh – our test kitchen colleague and a juggling-plates mum – described an on-the-hoof omelette she’d just made for her kids. Eggs, leftover cold chips, half a packet of crisps …. In Clodagh’s mind she was in Madrid, vermouth in hand, eating tortilla for lunch. In her kids’ minds they were in heaven. This serves one but can easily be doubled to make either two separate omelettes or one large omelette in a bigger pan.
Ingredients
- 2 eggs
- 35g ready salted crisps, roughly crushed
- 10g unsalted butter
- 30g firm mozzarella, finely grated, plus extra to serve
- Ketchup or red shatta (p. 287), to serve (optional)
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 52 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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