Chip Frittata

Deep Fried or Oven-Cooked Chips (left over chips are perfect)
4 Eggs
Parmesan
Salt
Pepper
Olive Oil







Serving For Two

1. Start by cracking 4 eggs into a bowl. Whisk them along side with a handful of fresh grated parmesan and a pinch of salt and pepper until the eggs are fluffy.
2. Get a low pan and drizzle a little olive oil in it. Turn it on high heat and when the oil is hot, turn the heat right down to medium-low. 
3. Whilst the oil is becoming hot, add your portion of chips to the eggs and mix it all round together. Don't be rough mixing as you want to keep the shape of the chips.
4. When the oil is hot, pour in the egg and chips mixture. At this point it's a little like cooking scrambled eggs. Make sure you flatten all the chips and fill any corners to get a nice circle shape.
5. After 5-7 minutes, the bottom of the frittata should be brown. Don't worry if the colouring is a little too dark, as later we will plate up the frittata with that side facing down.
6. Slowly turn the frittata in the pan. You can use a spatula to help you, or if your really fancy then you can try to flip it by holding the handle of the pan.
7. Let the other side cook until you see that it is golden and inside the frittata there isn't any raw egg. 
8. To plate it up with the best side facing up, you have to flip the frittata again. Use a spatula and press down on the top side. Using the handle of the pan, aid yourself to flip the frittata on top of a plate ready to serve.

Enjoy!