...mart & I having a moment in all the madness!
Roulette Omelette with Coin Chips
4 small potatoes, peeled
sunflower oil for deep frying
2 tomatoes, diced
1 red chilli, finely chopped
1 garlic clove, crushed
50g parmesan, finely grated
2 tsp olive oil
handful fresh basil leaves
salt & freshly ground black pepper
Bring a pan of salted water to the boil and cook the potatoes for 8-10 minutes until cooked half way through. Drain well and slice into ½ cm thick discs.
Heat a few inches of sunflower oil in a pan for deep frying. Fry the potato discs in batches until crisp, golden and cooked through. Drain well on kitchen paper and season with salt.
Meanwhile, prepare the omelette. Beat the eggs in a bowl and add the tomatoes, chilli, garlic, parmesan and seasoning.
Heat the olive oil in two small (or one medium sized) non-stick frying pans over a low heat and divide the egg mixture between them. Gently fry the omelettes for 6-8 minutes until almost cooked through.
Preheat the grill to high and grill the top of the omelette for a few minutes to finish cooking.
Slide the omelettes onto each serving plate and pile the coin chips on top. Scatter the basil leaves over and serve.