Crunchy spanish omelette

I really really am starting to hate mornings. Of late I never know what to make when it comes to breakfast.

Most mornings and when I say most mornings, I actually mean every morning. I scramble to eggs, season well and drizzle over some sweet chilli sauce over and serve them to my dad with toast. Most mornings he complains that he is eating scrambled eggs again, but seriously there is just no time in the morning.

Thanks to a three month sabbatical where I broke up with my alarm clock and forgot what time meant in the world, means that now I am back to the real world, the clock is coming back and biting me in the ass.

My dad hates waiting for breakfast, so whatever I plan to make has to be quick and easy or either can be made the night before and reheated in the morning and enjoyed as if it was freshly made while my dad was brushing his teeth.

I came across this recipe in Nadiya’s Family Favourites recipe book and although I initially flipped right past this recipe because the name itself seemed like this recipe would be a complicated one but I was wrong, when I finally did read through the recipe I saw that it was a super duper easy recipe and believe it or not it actually was going to put the vegetable crisps I bought, that no one seems to want to eat, to good use.

Another upside to this recipe is that it is quick and easy and in under 10 minutes there is a piping hot omelette on the table and my dad is enjoying it, minus the jalapeno and vegetable crisps, apparently it gives his indigestion. The list of things that are giving him indigestions seems to be growing… lol but that is just my take on it.

My verdict, I loved this breakfast dish and yes if I had to make it again, I would seriously eat it and maybe even the cast iron skillet that I made it in… just kidding.


  • 2 x tbsp. olive oil.
  • 3 x spring onions, sliced.
  • ½ x tsp salt.
  • 125g x vegetable crisps, lightly crushed.
  • 6 x eggs, whisked together with a little milk.
  • 50g x jalapenos, sliced.
  • 50g x cheddar cheese, grated.


  • Heat oil in a skillet.
  • Add the spring onions and saute till soft.
  • In a bowl, mix the eggs and crushed vegetable chips together.
  • Pour into the pan with the onions.
  • Allow to cook for a few minutes, the eggs must be set but not cooked through.
  • Top with the jalapenos and cheese.
  • Pop into a preheated oven.
  • Bake at 180 degrees for 10 minutes or until the eggs are firm and the cheese is nice and bubbly.

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