Omelette with crisps: the secret passion of one of the world’s best chefs Recipe

Crack 8 eggs into a medium bowl and whisk vigorously until frothy and lightened in colour, about 4 minutes. 

Add 1 tbsp oil to a deep 26cm nonstick frying pan and heat over medium.

Add 170g salted crisps to the eggs. Using a plastic spatula, gently fold a few times to ensure they are coated. Let the crisps soak for 1 minute.

Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelette from the sides of the pan.

After the bottom of the omelette is just about set – it should barely take on colour but the top isn’t completely set – 3 to 4 minutes, cover the omelette with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the pan by its handle, gently flip over the omelette to release it on to the plate.

Add the remaining 1 tablespoon oil to the pan, then carefully slide the omelette from the plate, uncooked-side-down, into the pan and cook for about 2 minutes more. Slide the omelette onto a plate, slice and serve immediately. 

You could opt to add some finely sliced chives, a pinch of piment d’Espelette or paprika, or a handful of grated Manchego or any other cheese you have on hand.

(Recipe Adria Ferran)

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Omelette with crisps: the secret passion of one of the world’s best chefs Recipe

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