Senegalese Omelette and Chips Sandwiches with Spiced Onions
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Ingredients
- 8 eggs
- 400 g frozen oven chips
- 2 onions
- 1 green pepper
- 1 tbsp dijon mustard
- 0.5 tsp dried chilli flakes
- 3 tbsp mayonnaise
- 3 tbsp vegetable oil
- 400 g crusty bread
Nutrition (per serving)
- Calories
- 797 kcal
- Protein
- 27.9 g
- Carbohydrate
- 82.3 g
- of which sugars
- 8.9 g
- Fat
- 36.7 g
- of which saturates
- 6 g
- Fibre
- 7.3 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7) and cook the oven chips according to the packet, usually 20-25 minutes, until crisp.
- 2
Meanwhile, heat 2 tbsp vegetable oil in a frying pan over a medium heat and fry the sliced onions and green pepper for 10 minutes until soft and golden. Stir in the mustard, chilli flakes and 2 tbsp water and season. Tip into a bowl.
- 3
Beat the eggs with a pinch of salt. Wipe out the pan, add the remaining oil and make two thin omelettes, one after the other, cooking each for 2-3 minutes until fully set, then roll them up.
- 4
Cut the bread (a baguette is what Dakar's breakfast stalls use) into 4 lengths and split. Spread with the mayonnaise.
- 5
Fill each with a piece of omelette, a handful of chips and a spoonful of the spiced onions, press together and serve warm.
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