Ingredients
1 brown onion, finely sliced
8 cloves garlic, minced
2 Tbsp extra virgin olive oil
6 free-range eggs
1 tsp mixed dried herbs
Sea-salt flakes and freshly ground white pepper, to season
4 cups salt and vinegar chips
2 free-range egg yolks
2 Tbsp lemon juice
2 tsp hotdog mustard
1¼ cups vegetable oil
½ bunch chives, finely sliced
Mixed leaves, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Cook onion and half of the garlic in oil over medium heat in a 24cm ovenproof frying pan for 5 minutes, until softened. Set aside to cool. Wash and dry pan.
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Whisk eggs and herbs until smooth and season lightly. Fold in onion mixture and chips. Add to same pan and cook over medium heat for 10 minutes.
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Invert tortilla onto a plate, then push back into pan, cooked side up. Cook for 3 minutes, then bake for 8-10 minutes, until just set.
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