Before final week, it had been years since I’d had a chip omelette, as a result of it’s been years since I lived anyplace close to a fish and chip store. And having leftover chips from the chippy you handed on the way in which house the night time earlier than is the explanation for, and the defining characteristic of, chip omelette.
It’s patchy and little doubt unreliable, however I’ve a reminiscence of the primary one I ever made. I used to be residing in north-west London, in a slim room in a small flat rented from an actor who was fairly well-known on the time, which was thrilling and, together with the sanded flooring, the explanation we rented it within the first place. If I may keep in mind the pub we’d been ingesting and smoking at – The Fiddlers Elbow? The Enterprise? The Dublin Fort? – I may in all probability guess which chippy counter we stood at. What I do keep in mind, although, is strolling up the steep communal stairs nonetheless consuming chips from the paper. Additionally, the bundle of leftovers on the desk with humorous iron legs the subsequent morning.
I think about there was no bread, in any other case I’d have made a sandwich. It’s additionally unusual that I didn’t fry an egg, which for way back to I can keep in mind has been my fallback. As an alternative, I broke, whisked, poured and tilted the eggs round my flatmate’s Danish frying pan. Then, whereas the eggs had been nonetheless moist sufficient for sticking, threw within the chips. Chips which, a couple of minutes earlier than, I had introduced again to life within the brown and cream microwave, an unrivalled technique to reheat fish-and-chip-shop-chips as a result of the factor most complained about (“it makes them soggy”) is strictly what you’re after – ping!
I want I may keep in mind consuming that first chip omelette, as a result of I’m certain it made me comfortable at a time once I hardly ever was. It was definitely adequate to make me need to make it once more, and once more; to wrap up the previous couple of chips, somewhat than throwing them within the bin on Camden Excessive Avenue, and having a purse that smelled of vinegar.
Over the previous week, I’ve made chip omelette thrice. Every time, the kitchen timer has blinked away and I’ve delighted on the velocity of all of it: 40, 42, 58 seconds for liquid eggs to rework right into a puffy pouch, and the way in which the chips appear like unhealthy herringbone within the egg. After all, you don’t actually need a recipe for this, however right here is one anyway.
I don’t dwell close to a fish and chip store any extra, and, to be sincere, even when one had been to open in Rome, I’m not certain the chips can be proper. That’s: thick rods of potato with the occasional hole and crisp finish, however principally floppy, which is completely different from smooth. So I make them at house as finest I can. The issue is saving a handful for the subsequent day. I received’t upset anybody by evaluating it to tortilla or frittata, and anyway, a chip omelette may be very a lot its personal factor. It received’t be years earlier than I’ve one other.
2 massive or 3 medium eggs
Salt and pepper
A handful of leftover chips, ideally fats ones
A handful of any grated or chopped cheese (non-compulsory)
In a small bowl, beat the eggs with a fork, including salt and pepper.
Put a nonstick or cast-iron pan on a medium-low warmth, add the chips and shake for a minute or two. If the chips appear a bit dry, moist your hand below the chilly faucet and shake it over the pan, so drops of water go on the chips, then cowl when you shake – it will assist them plump up, and can then evaporate. Tip the recent chips on to a plate.
Again within the pan, soften some butter on a medium warmth till it foams, pour within the egg and tilt the pan so it spreads. Scatter over the chips over and cheese, too, if utilizing. Shake the pan to loosen the omelette, prepare dinner for 20 seconds, then fold the omelette and prepare dinner for a last few seconds, or till you’re comfortable.