OMELETTE WITH CHEESY CHIPS

PREPARATION TIME 5 minutes COOKING TIME 10 minutes SERVES 2 INGREDIENTS ● 100g leftover chips, roughly chopped

● 1 tsp vegetable oil ● 2 large British Lion eggs ● pinch of salt ● ground black pepper ● 1 tomato, chopped (optional) ● 25g cheddar cheese, grated ● salad to serve METHOD

1 Heat a 22cm non-stick frying pan over medium heat, add your leftover chips and fry for 4 minutes or so, stirring occasionally until the chips are crisp and hot. Add a little oil to the pan if your chips seem dry, then shake the chips into an even layer.

2 Crack your eggs into a jug and beat with 2 tsp water and seasoning.

3 Pour the whisked eggs over the chips in the pan and cook on a medium heat for 2 minutes. As the eggs set, use a spatula to loosen the edges.

4 When the base is golden, but the top still slightly runny, scatter over the tomato (if using) and half the cheese.

5 Loosen the edge of the omelette with the spatula and fold a third into the middle.

6 Tilt the pan towards the folded edge and slide the omelette onto the plate folding the rest of the omelette over as you go.

7 Sprinkle with the remaining cheese and serve with salad if desired. COOK’S TIP

This is a great way to make the most of that half bag of chips from the night before but you can also use leftover roast potatoes or roasted vegetables in this recipe. The next-day flavour will flood outfl If using vegetables that haven’t already been cooked in oil then add a little extra during step 1.