Because the crisps do not pass through any acid bath, they are much darker in colour than conventional commercial chips, however without a hint of any burnt taste. Only now do we turn on the stove at medium intensity. This is a method also used when frying french fries. Despite their intuition, potatoes do not absorb oil and become floury. This method allows you to fry a large batch of crisps at once, because you do not risk uneven cooling of the oil. It is also easier to hit the right temperature without a thermometer. As soon as the crisps start to bubble in the oil, you have reached the ideal temperature. Using bravas sauce, a Spanish spicy tomato sauce made with hot paprika, adds gentle heat as well as making us nostalgic for holidays abroad – though sitting on the Honest terrace might be the closest we get for a while.

Wash the slices thoroughly in a bowl of cold water, under the tap, until all the starch is washed away and the water is clear. Less starch on the chip surface increases crispness. The Manchego, a Spanish full fat hard cheese made with pasteurised sheep’s milk, melts beautifully and adds a unique nutty, buttery flavour.Even Spanish painter Diego Velázquez immortalised the humble fried egg in his oil paint of an old woman frying eggs (vieja friendo huevos) in 1618. A place to mention, who has elevated the humble huevos rotos to international acclaim is Casa Lucio in Madrid, who has included this dish in his menu since 1975 and was inspired by his grandmother’s invention that each time an egg broke on her, she would rescue it by breaking it over some fried potatoes and serving it. And make sure you add on a pot of Honest’s rich meaty bacon gravy, which is just perfect for dipping. Founded in 1988 by Monika Linton, the business started as a means to bring home the best cheese, jamón and wine Monika had enjoyed while living in Spain after university. We loved their limited edition steak frites burger last year, and the Beef Wellington burger, exclusive to Manchester, is a thing of beauty.

This Spanish recipe, huevos rotos con jamón (scrambled eggs with ham) is an absolute favourite of mine. I love potatoes, love eggs, and love jamón. “Rotos” translates directly as “broken”, which is exactly what you do to the eggs just as you serve them. This dish is so simple, yet is pretty hearty and of course it is easy to cook. We have featured this one as a treat for Maria Alejandra Lemus and Maxine RaynorPotato crisps in the lower layers are finished a little faster than the ones floating on the surface. When it comes to making a crisp sandwich it’s vital that the crisps are added last-minute for a proper crunch.

Plus Torres Jamón Ibérico crisps, which you get in a separate 25g bag to add yourself at the last minute just before you eat it. Once your egg whites are actually white, it should be done. But if those yolks are still raw… pop it under a hot grill just for a minute for a minute or two. And talking of potatoes, the rosemary salted chips are worth shouting about, too. They’ve been described by food critic Jay Rayner as “edible crystal meth”. Do you have a favourite dish from Spain that you would like us to feature for you? Just let us know what you like! We pride ourselves in finding the simplest yet tastiest methods for you. After all… we don’t want to spend ALL our lives in the kitchen do we? We did not see a fundamental difference between the different varieties of potatoes. The key was their size. Small potatoes are not suitable because it is impossible to achieve sufficiently large uniform slices.

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Chips come automatically with every burger at Honest, because, rightly, they’re not an extra, they’re an essential.