Ingredients
- 12 eggs
- 1 packet of 200g crisps
- 1 lettuce
- 30 g of onion semolina
- 2 knobs of butter
For the sherry vinaigrette
- 5 cl of sherry vinegar
- 10 cl of peanut oil
- 1/2 teaspoon(s) mustard
Preparation
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Prepare the vinaigrette: mix the sherry vinegar well with salt, pepper and mustard. Then pour in the oil, stirring constantly.
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Clean the lettuce, wash the leaves carefully, drain them. Roughly crush the chips. In a mixing bowl, break the eggs then beat them with a fork. Do not season (the chips are already salty), add half of the dried onions and chips. Mix.
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In a frying pan, melt the butter. When it is foamy, pour in the beaten eggs. Cook for 3 or 4 minutes over very low heat, adding the rest of the chips and dried onions at the end of cooking.
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In a salad bowl, mix the lettuce leaves with the sherry vinaigrette.
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When the omelette is runny, serve it, without rolling it, with the green salad.
