Peanut Chutney Tortilla

2 eggs 
1 potato (peeled and sliced) OR ready salted crisps 
Quarter Onion 
Cheese for topping 
Green Peanut Chutney for Garnish 

• Spray some oil in a frying pan and fry potatoes until slightly brown. Add the onion.
• Mix the eggs in bowl and add 1 tbsp of water. Add salt and pepper for seasoning.
• Empty onions and potato into the egg mix and lightly stir.
• Add more oil to pan and put on medium heat. Pour the contents of the bowl into the pan and go round the edges with a spatula, ensuring it's browning well on the sides.
• When all the liquid has browned off the edges gently lift the omelette to ensure the centre is cooked through.
• There are many ways to do this step. To cook the other side, either flip the omelette over with a spatula like a pro cook or awkwardly toss onto a plate and back onto the pan. Either way works... one just looks cooler.
• Add cheese and serve with a crisp salad and Peanut Chutney.