Ingredients

Serves 2

Spanish Omelette
4 eggs
½ x 185g bag lime and black pepper flavoured potato chips
2 teaspoons olive oil
1 teaspoon finely chopped parsley

 

Wild Rice Popcorn
500ml extra virgin olive oil
180g of wild rice, preferably Canadian
Pinch of sea salt flakes

 

Method

5-Minute Spanish Omelette

Place eggs in a medium bowl. Whisk lightly to just break yolks.
Place chips in a medium bowl. Lightly crush. Add half the eggs. Stand for 2 minutes. Add remaining eggs.
Heat oil in a medium non-stick frying pan. Add egg mixture.
Cook on one side for about 5 minutes or until just set. Invert tortilla onto a plate then slide it back into pan. Cook for a further 4 minutes.
Serve with chopped parsley


Wild Rice Popcorn

Heat oil in a medium saucepan until very hot. Add a grain of rice. If it sizzles and puffs up, oil is ready.
Very carefully add rice. Cook until puffed and doubled in size. Strain into another saucepan.
Drain rice on absorbent paper. Season to taste.