A TRADITIONAL SPANISH RECIPE IN 10 MINUTES 

Lay's Spanish Omelette

 

Recipe by Ramon Laguarta, PepsiCo Chairman and CEO

 

Ingredients:

1 bag Lay’s Classic Chips 

6 Eggs

Touch of Sunflower Oil or Olive Oil

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Preparation:

1. Whisk the eggs in a large bowl.

2. Slightly crush the Lay’s Classic Chips in the bag and place into bowl with the eggs. Toss together until the chips are coated in the eggs. Note: a full bag of Lay's may not be needed, just enough to soak up the egg.

3. Heat a small amount of sunflower oil in a pan and add egg mixture.

4. Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Cover the pan with a plate, and invert the omelette onto the plate. Use the spatula to coax tortilla back in. Cook until firm, then slide from skillet onto a clean plate.

5. Serve warm (not hot), or at room temperature. Do not refrigerate.

Ramon's pro tip:
Make sure the pan is hot before adding the eggs. The oil should shimmer

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