‘Chippy’ Chips Potato Tortilla & The Ultimate Chip Butty!
Main Course, Dips, Snacks & Sides
Feeds 4-6
Cook Time: 45 Mins
Difficulty: Medium/Hard
I can never get my head around the portion size down the chippy!
Just piles and piles and piles of chips! Its mad! I have absolutely no chance of finishing that many chips in one meal, let alone the rest of the family!
It means we always end up with a stack of leftover chips! I know, we could always just order one chips to share, but a lot of the time, it’s not that simple! Anyway…..
I decided to make this pretty incredible chip shop chip potato tortilla and it might just have been the best decision I have made in a while!
In Spain they have tortilla in baguettes, often with Jamon and it got my mind onto a chip butty!
So here it is, my ultimate, Spanish inspired Chip Butty!
I’ve used soft white baps but feel free to take this wherever you want!
Tortillas on the stove can be a bit tricky to get out - get a good non-stick pan without scratches and you should be ok! If it doesn’t come out in one piece, it doesn’t matter - you’re shoving it in a sandwich anyway!
Try to find a pan that will make a tortilla round 2cm deep!
INGREDIENTS:
Leftover Chips
Malt Vinegar
Pinch of Salt
Pinch of White Pepper
6 Eggs
1 Medium Onion
1 Tbsp Olive Oil
50g Butter
Soft White Baps
Butter to Spread
Slices of Serrano Ham
Garlic Mayo
Ketchup
METHOD:
In a non-stick frying frying pan, heat the olive oil on medium
Slice the onions and add with a pinch of salt, sweat the onions for 10 minutes until completely soft
Roughly chop up the leftover chips and drizzle with some malt vinegar - even if they have previously been salt and vinegar-ed, this extra splash makes all the difference!
Once the onions are cooked, add the chips, add the butter and mix well
Beat the eggs in a separate bowl, then add to the pan with a pinch of salt and the white pepper
Use a wooden spoon to mix the eggs, chips and onions and ensure a layer of egg forms under the onions and chips
Leave the eggs to cook for 4-5 minutes. Gently free the egg up from around the sides of the pan, making sure not to disturb the bottom too much
You can place a lid on the top to help speed up the cooking process if you fancy!
When the eggs are cooked about 3/4 of the way up the tortilla, place a plate over the top of the pan, invert the pan carefully, before sliding the tortilla back into the pan
Return to the heat for 2-3 minutes until cooked. In an ideal world you want you eggs to be slightly gooey and not too overcooked, but this takes some practise! If it’s your first time, cook things a little more, it makes it easier to handle!
Remove the tortilla from the pan and set aside!
To make the sandwich, slice the bap in half, butter generously, top with a chunk of the tortilla (hot or cold, are both delicious!) and a couple of slices of Serrano ham
Generously cover with garlic mayo and ketchup. Place the top half of the bap on and gently press down before shoving it in your mouth!
