Sponsored: 5-ingredient sausage and chips Spanish tortilla
Serves: 4-6
Prep time: 15 minTotal time: 
Sponsored
Recipe photograph by Liam Desbois
Sponsored: 5-ingredient sausage and chips Spanish tortilla
Serves: 4-6
Prep time: 15 minTotal time: 
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Ingredients
- 8 chipolatas (check your sausages are dairy free if required)
- 500g straight McCain Home Chips
- 100g cherry tomatoes, halved
- 8-10 medium eggs
- 2-3 spring onions, chopped or a handful of peas
To serve
- Peas
- Tomato ketchup or barbecue sauce
- Bread and butter
Step by step
- Preheat the air fryer to 200°C. Add the chipolatas and the McCain Home Chips to the air fryer basket and cook for 15-18 minutes until the sausages have browned and the chips are crisp, shaking the basket once or twice to cook evenly. Remove the sausages if they are ready first and snip into small chunks with scissors.
- Turn the air fryer down to 150°C. Tip the sausage chunks and the chips into a 20cm diameter silicone liner (one without draining holes) or a greased baking dish that will fit in your air fryer. Add the halved cherry tomatoes on top.
- Beat 8 eggs with seasoning and most of the spring onions (or peas). Pour into the silicone liner or baking dish; the beaten egg should almost cover the sausages and chips, with a few bits poking out. If you need more egg, beat the other 2 eggs with seasoning and pour in as well. Bake for 30-35 minutes on the lower temperature or until the tortilla has set in the middle (check with a skewer).
- Leave to rest for about 10 minutes before serving, scattered with the rest of the spring onions. Cut into wedges and serve with peas, ketchup or barbecue sauce and bread and butter.
