a large plate of leftover chips
4 eggs (approximately)
- 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.
- 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.
- 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.
- 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.
- 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.