BBC Good Food Chef Barney brings an easy and efficient recipe for Spanish Omelette with a twist!

Senior Food Editor across BBC Good Food magazine, Chef Barney Desmazery is here to uplift your breakfast delicacy with a Spanish twist to your eggs recipe. This recipe needs as low as four ingredients yet it turns out to be the most fulfilling egg dish of all time. Check out the recipe.

Spanish omelette is a new and delicious way to prepare this popular egg dish. It incorporates traditional eggs as well as twist-salted crisps. In the egg mixture, potato chips refill, giving the completed omelette a delicate crunchiness. The finished omelette has a salt-and-vinegar flavour. Mayonnaise is transformed into an easy sauce by the addition of extra-virgin olive oil and garlic. The Spanish omelette is a prime example of comfort food with a few modest flavours in a condiment fit. On the surface, this simple frittata-style recipe appears to pose fewer challenges than the classic French version: it’s a far more rustic affair that disdains the sensitive wobbling and sliding rehearsed across the border.

The Procedure to make this:

Add 8 eggs to a bowl, cracking them initially on a smooth surface instead of the bowl’s side. Add salt and pepper to taste after whisking until combined.
Bend three small bags of salad cream crisps (about 75g) into the egg mixture.
2 tbsp olive oil in a nonstick pan over medium heat Heat until the mixture begins to split.
Add the egg and clear combination to the pan and, as it cooks, use a spatula to bring the edges into the centre and move approximately until it is nearly cooked through.
Cover the pan with a plate and a cloth. The tortilla must toss easily onto the plate after flipping.

Ingredients: