The surprise ingredient in this adaptation of a Spanish classic is a 25g pack of King Cheese and Onion crisps, a classic Irish brand.
Ingredients:
2 large eggs (or egg mix of your choice)
Dash of milk (dairy or plant)
Pinch of herbs (if you like)
Grated Irish Cheddar (or any meltable cheese of your choice)
Freshly milled black pepper
Pinch of salt! Remember that there is some in the crisps.
Method:
With just a fork, mix the eggs, herbs and the dash of milk in a bowl. Add the King crisps, breaking up a little, but not too small. Stir in and leave for 15 minutes.
Get your grill on, nice and hot.
Warm some olive oil in a small pan on your hob. Pour in the egg and crisp mix .
As the egg begins to set, add the grated cheese. Sprinkle on the pepper and then get the pan under the grill (not too close though).
The egg mix should start to puff up at the sides and the cheese should start to melt. Leave under the grill until the egg starts to brown.
Dish out onto a plate and fold. Add some more pepper.
Enjoy with a rocket salad, some balsamic vinegar, and a glass of chilled white Rioja.
With 2 eggs, this is a good portion for one person, or a nice lunch size for two!