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Method Prep:15min › Cook:30min › Ready in:45min
Slice the onions thinly and fry in butter - set aside.
Peel and cut the potatoes into rounds (not too thin or thick - less than 1cm).
Deep fry the potatoes until you get undercooked c- set aside.
Whisk eggs, milk, salt and pepper with a fork - set aside. (do not overbeat!)
In a the onions' frying pan, heat some extra olive oil and mix in the potato chips.
Make sure the potatoes are lying flat, then pour the egg mixture over into the frying pan.
When there is virtually no liquid egg left on the surface, turn the tortilla over to cook the other side. To do this, place a flat plate over the pan, carefully invert both so that the omelette is on the plate. Put the pan back on the heat and use the palette knife to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle.
To remove from pan, flip again onto final dish. Slice and serve hot or cold!
The size of the frying pan is important. Diameter can't be too bit or small for the tortilla. If using a larger pan for more people, it should not be too heavy.
Use a non-stick pan if you don't have a well-seasoned frying pan. An enormous asset here is a flat plate that fits the pan.