I was introduced to this dish by my husband a good few years ago – he was actually shocked that I’d never heard of a chip omelette before as it was something he’d eaten for years so with a few changes, I made a much healthier version to give it a go and was amazed that I’d not thought of it before! It’s quick, easy and cheap to make, is delicious on it’s own but we often share one for lunch and eat with some salad.
I’d love to know if this is a new concept to you too or, like my husband, is just a normal meal to you and if you do try it, I’d love to hear your opinion! Obviously you can adapt as you wish, leave out the cheese, swap the onion for mushrooms and you don’t need to add the fresh parsley if you don’t have any in.
Ingredients
- 3 large eggs (or 4 small ones)
- 3 medium potatoes
- 1 onion
- 40g cheddar
- a bit of fresh parsley
- low calorie spray oil
Method
Step 1
Chop your potatoes into chips. I leave the skins on but you can peel them if you prefer.
Step 2
I cook my chips in my actifry but you can just spray them with low calorie spray oil and put them in the oven for 40 minutes
Step 3
Meanwhile, slice your onion, beat your eggs, grate the cheese and chop the parsley
Step 4
When your chips are cooked, place a non stick frying pan on a low heat and spray with low calorie spray oil
Step 5
Add your chips and spread out in a single layer
Step 6
Add in the sliced onion and parsley
Step 8
Pour over the beaten eggs and leave to cook
Step 9
When the top is almost set, sprinkle over the grated cheese
Step 11
Place under the grill for a few minutes so that the top is set and the cheese starts to brown
Step 12
And it’s done and ready to dish!
To Serve
I served half of the chip omelette for lunch with salad and homemade salsa (the recipe for my salsa can be found here
For a more filling meal, you could have the whole omelette with some salad
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