Crisp omelette

New

Brunch Easy

Makes one omelette

Prep 5 min

Cook 5 min

As someone who stuffs crisps into sandwiches, I'm entirely on board with crisps in an omelette. Inside, they soften into little pockets of flavour, while scattered on top they give a happy crunch. The saltiness means you barely need to season at all – though this does depend on which flavour you choose (I think prawn cocktail could be delicious).

This dish reminds me of a Spanish tortilla - potatoes inside an omelette. It's also one of those dishes that bends to whoever's eating it. Skip the cheese if you need to, use whatever herbs are lurking in the fridge. Cook it longer for those who like their eggs firm, less for those who prefer them creamy. Anchovies for the grown-ups, ketchup for the children, cherry tomatoes if you need something fresh on the plate.

Ingredients

2	eggs
20g	ready salted crisps or any flavour crisp of your choice, plus 15g extra
1 tsp	unsalted butter
25g	firm mozzarella, finely grated
5g	chives, finely chopped
TO SERVE
	Ketchup
	Fine sea salt and black pepper

Method

Whisk the eggs with ¼ teaspoon of salt and a good grind of pepper. Roughly crush and stir in 20g of the crisps.
Place a small frying on medium low heat. Once hot, add in the butter and swirl to melt. Pour in the egg mixture, scatter over half the mozzarella and cook for 2-3 minutes until just starting to set. Using a rubber spatula, carefully roll the omelette and slide onto a plate seam side down.
Scatter the remaining crisps on top along with the cheese and chives. Grind over some pepper and serve with ketchup if using.