Monday, October 4, 2010

Spanish omelette with leftover chips

Yes! Today the repairman came and fixed our gas rings. No longer will I feel as if I have been trapped in a slow motion replay every time I cook. (Unfortunately he wasn't able to fix the oven - but he did at least depart with the broken element in his hand, promising to return in a couple of days with a new one.) To celebrate, I followed Gemma's suggestion and made a Spanish omelette with leftover chips from lunchtime.


Ingredients
a large plate of leftover chips
4 eggs (approximately)
1 onion
olive oil
salt

Method
  1. Peel and roughly chop the onion, and fry it in plenty of oil in a non-stick pan until it's done. If there still is a lot of oil in the pan, pour a little of it away.
  2. Meanwhile, chop the chips roughly, put in a bowl and add 4 beaten eggs. Add the fried onion to the potato and egg mixture (leaving the oil in the pan), and season with about 1/2 teaspoon of salt.
  3. Gently heat the oil in the pan, but don't allow it to get too hot. Pour the potato, egg and onion mixture into the pan and cook on a medium heat.
  4. After a couple of minutes or so, once the underside of the omelette has cooked, slide it out of the pan onto a plate. Using an oven glove, place the frying pan upside down over the plate, then quickly flip it over so that the omelette falls raw side down back into the pan.
  5. Now cook for another couple of minutes or so until done. It should still be very slightly runny in the middle.

This is a great way to use up leftover chips. In fact, I think it would work well with chip shop chips too, which are fat and halfway between being fried and boiled. I will try to remember this next time I have a fish supper. (That's Scottish for "fish and chips", my English chums.)


Making a smallish tortilla like this also helps to remind one that a tortilla is indeed an 'omelette'. Non-Spaniards have a tendency to overcook their tortillas and turn them into solid, dry, egg-and-potato pies, inspired no doubt by the consistency of tortillas eaten in bars and restaurants. That's how you make them if you are really worried about undercooked egg, but a true Spanish home-cooked tortilla is always a bit runny.


And, in the spirit of John Gummer, I demonstrated my faith by feeding some to my daughter. Unlike the unfortunate Cordelia (yes, that was her name), Carmela gave my tortilla an enthusiastic reception.

3 comments:

Madalen Goiria said...

It looks lovely, Tim. A friend of mine once cooked a potato omelette with left over crisps from her son's birthday party. She said it was fine and that the kids loved it. I never had the nerve to try it, but maybe chips....

Tim in the Kitchen said...

Wow! Crisp tortilla - I have to try that.

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