Omelette with cheesy chips

• vegetable oil↗2 tbsp 2 tbsp
• frozen oven chips2 large handfuls of 2 large handfuls of

  (about 350g/12oz)

• grated cheese140g 140g
• medium eggs↗8 8
• watercress↗salad of salad of

  and crisp lettuce, sliced radish and sliced red onion to serve

Step-by-step instructions

1. 1

   Preheat the grill to high. Heat the oil over a highish heat in a large frying pan. Throw in the chips and fry for 10 minutes, tossing occasionally, until they have completely defrosted and turned crispy and golden.

2. 2

   Beat the eggs in a bowl with a third of the cheese and season with salt and pepper. Pour the eggs over the chips and lower the heat. Cook the eggs, rippling the sides into the middle every time they begin to set, until only the top and middle are runny. Scatter the remaining cheese over the top, then place the pan under the grill for 3-4 minutes, until the cheese is brown and bubbling and the eggs have souffléd up. Serve in wedges with lots of salad.