Ok, so this doesnâ€™t sound in the least bit authentic, I know, and I really was a skeptic when my Spanish friend Monica told me that she and her mother and her grandmother all make tortilla with potato chips – crisps if youâ€™re British, like me.
I was predisposed to like the idea. Iâ€™m a big fan of the potato crisp. And crisp sandwiches are a fairly regular lunch staple of mine. Apparently you can take the girl out of Wiganâ€¦ So I headed home to immediately crack some eggs and pop a couple of bags.
Way more sophisticated, and way more authentic tasting that I expected. Not a joke food at all. Totally delicious. I am resolved never to make a potato omelet any other way.
Add a big green salad, a bowl of olives, some cheese, some almonds, ooh, maybe a plate of ham if Jon can stop by Murrayâ€™s on the way home from the office, and itâ€™s a feast. The kind of Friday night after work what were we thinking inviting all these people over for dinner thatâ€™s actually totally achievable and way more stylish than the sum of its parts.
Fittingly for a food made from packets of crisps, a drink to go with, made from a can of peaches.
Thereâ€™s a more sophisticated version of this sangria in my summer rotation, but this red wine version feels a bit more appropriate for March.
You get a regular can of peaches and blend the syrup and fruit to a puree. Pour into a jug. Add a bottle of red wine, 1 cup of Cointreau (or orange juice) and 2 cups of lemonade or Sprite. Lots of ice. Fruit to garnish if youâ€™re feeling fancy.
Potato Chip Spanish Omelette8 large eggs 4 regular bags of ready salted potato chips 1/3 cup chopped Serrano ham optional – Â¼ cup chopped black olives or fresh tomatoes or peppers, or any other mix in you think youâ€™d like salt and pepper olive oil Â
- Pre heat the grill / broiler
- Crack the eggs into a large bowl, season â€“ easy on the salt, heavy on the pepper, then add the ham (and anything else you like), mix in, and crunch in the potato chips in little shards
- Heat a couple of tsp of olive oil in a frying pan, then, once the oil is hot, pour in the omelet mixture
- Cook on a medium heat until the eggs are mostly set â€“ about 3 minutes
- Put the pan under the broiler/grill for another minute or two until the top is set and golden
- Slice onto a plate, cut into quarters and serve with a sharply dressed green salad