• 3 eggs, room temperature
  • ½ large bag of good quality plain salted potato chips (I use Proper Chips)
  • Small amount of fine chopped fresh chillie to taste – red or green, seeds in optional
  • Quick grind of Pepper
  • 2 tspn olive oil
  • Note : no salt required as the potato chips are salted


  •  In a large bowl whisk the eggs until frothy – season with pepper and chillie
  • Add the potato chips and very gently mix to coat the chips in the egg – take care not to break the chips too much
  • Leave to soak for 1 – 2 minutes
  • Heat 1 tspn olive oil in 15 cm non-stick pan
  • Pour all of the mixture into the hot pan – use rubber spatula to gently stir and loosen the tortilla from the edge of the pan
  • After the bottom of the tortilla has set (will be golden brown on the bottom but the top will still be wet) place a plate on top and flip over (don’t worry that the wet egg runs a bit – just keep it on the plate)
  • Place the pan back on the heat and heat another 1 tspn of olive oil
  • Slide the tortilla (including all runny egg) back into the pan
  • Cook another 30 seconds until set on the bottom but still soft and a wee bit runny in the middle 


  • Cut into wedges 


  • 2 for breakfast or 4+ for tapa

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