Make a Spanish Potato Chip Omelette in 5 minutes
This Spanish Potato Chip Omelette takes 5 minutes and is from a book called Miguel’s Tapas a la Maestre. It caught my eye because it’s made with Potato chips. You know crisps? I love them. That’s the quick bit, of the Spanish Potato Chip Omelette. It’s quite a clever idea.
I not only have a great recipe here for you….I also have some interesting news on food happening in shopping malls all around Australia. Stockland Malls ( who have 41 centres around Australia) have enlisted the help of Miguel Maestre to bring more interesting food into your life. It’s about cooking at home, buying interesting ingredients and trying something new. They have called the campaign The A to Z of Mmmm
So what’s it about?
Its about recipes and stories with an irresistible accent thrown in. You’ll see Miguel travel around Australia visiting producers and presenting recipes. You will be able to follow along by visiting their website. It’s an interesting concept the Stockland group want to promote and showcase their food retailers and Miguel is the ambassador of the program going behind the scenes to visit them in malls all over Australia, finding out their food secrets, what they like to cook and what they sell. It will be a must visit and a great place to see what is happening all around Australia. The first episode will go live on Feb 1st. Find it here
This chicken stuffed with chorizo and rolled in Jamon is one of the recipes he has created for the lunch we had at the launch last week. I love beans and this white bean salad tied the dish together with its creamy dressing. He served it with a smoked eggplant puree. How I love these flavours together. Gorgeous.
Why Miguel. What’s he got to do with Australia?
Miguel has quite an affiliation with being a “new ” Australian and understands the importance of making a mark on his new country by adding his expertise and creativity to the melting pot. Our lunch was the perfect mix of cuisines with a platter of thickly sliced Ceviche, heirloom tomato and Burrata salad and huge platters of Jamon rolled chicken with a soft chorizo stuffing. He demonstrated making an easy beetroot flatbread and spicy lamb Kofta on the barbecue. This was served with tzatziki and ( in my opinion) the worlds nastiest green leaf- kale. Despite the Kale, it was a barbecue dish I would like to have again.
Miguel spent a long time moving around the tables talking to each person about food, living in Sydney and cooking. He has a fascinating food history which I am sure he will share with everyone on his visits around Australia and during his live demonstrations.
This is Charlie Louie from Hotly Spiced with Miguel Maestre and I. At lunch last week.
So back to that interesting little recipe……….. Any idea that creates quick weeknight food with a combination of what you have in the cupboard and fresh ingredients in a real winner to me, and that’s what the whole idea of The A to Z of Mmmm is about.
Spanish Potato Chip Omelette
Ingredients
- 10 whole eggs
- 100 gm potato crisps. Flavoured crisps are fine.
- 60 ml olive oil 3 tablespoons
- 50 gm Manchego Cheese or you can use Gruyere or cheddar
- 1/4 teaspoon black pepper
Red Capsicum Salsa
- 100 gm roasted capsicum diced (1 small red capsicum roasted under the grill, peeled and diced)
- 1 Tablespoon chives chopped
- 1 Tablespoon basil leaves chopped
- 20 ml olive oil extra 1 Tablespoon )
- 1/2 Tablespoon balsamic vinegar or sherry
- 5 gm Salt and pepper for the salsa
Instructions
- You will need a non stick 20 cm/ 8 inch frypan and a grill or broiler to cook the top.
- Break all the eggs into a bowl and break up with a fork.
- Put the chips into another bowl and crush a bit. Add 3/4 of the grated cheese to the chips along with a bit over half of the egg mixture and mix together. Stand while you heat the frypan.
- Add 2 Tablespoons of olive oil to the pan and heat.
- Pour in the plain egg and spread over the bottom of the frypan letting it start to set. Add the remainder of the egg, potato mix and cheese and spread flat.
- Cook on medium for 5-8 minutes. Check that it isn't sticking and when the bottom is well cooked. Pop the frypan under the grill for 5- 10 minutes or just till set.
- Test the centre with a fork. ( try not to over cook or it will get dry)
- Turn out onto a plate
- To make the salsa mix the capsicum, herbs, olive oil, vinegar and seasoning.
- Serve with Salad
ChgoJohn
This is my kind of event and how nice that you could spend the time with a blogging buddy. The omelette you prepared looks just about perfect, Tania, so light and fluffy. Potato chips? I’ve got to try this!
My Kitchen Stories
Thanks John. It is a nice omelette and strangly those chips work a treat
Amira
This must have been a super delicious event :). Lots of delicious dishes and great friends. You omelette looks easy and delicious.
My Kitchen Stories
Thanks Amira. It was fun and for a good cause
Hotly Spiced
Tania…I don’t know which of us scrubs up better! It was such a wonderful event and so special to share it with you. And Miguel is such a delight – so energetic, warm, friendly and engaging – he will do very well as the ambassador for Stocklands xx
My Kitchen Stories
Oh funny. we did have a good time , Charlie and I agree that Miguel is a very enthusiastic fellow.
Kelly - A Side of Sweet
YUM! What a fun event and the omelette looks AMAZING!
My Kitchen Stories
Thanks Kelly. The event was fun but the omelette a much longer lasting legacy!
Krista
Awww, so fun to see you and Charlie! You both look radiant and beautiful. 🙂 What an amazing array of foods. So many of my absolute favorites and ones I can’t wait to try. 🙂
My Kitchen Stories
Thanks Krista. We were standing next to Miguel maybe thats why we look so radiant…hahaha
Angie@Angie's Recipes
What a fantastic lunch event! That potato omelette looks very satisfying and delicious…and could be for any meal.
My Kitchen Stories
It was fun. It’s a good idea and a good cause.