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If a chef of the calibre of Ferran Adrià recommends making a potato omelette with chips from a bag, we have to take it into account. Far from opening up the debate of omelette with or without onions, the Catalan chef surprised us a few years ago by showing a recipe for this typical dish using crisps, being the “fastest omelette in the world and very good”. In fact, Adrià commented that years ago they made this omelette as a joke in a competition, and it came fifth. We show you the recipe so you can replicate it at home.
Some advice from the chef: it is better when it is cooked rare. He also suggests not letting the potatoes soak, because he likes them crispy. And finally, he stresses the importance of using quality eggs and potatoes.
Ferran Adrià’s tortilla chips recipe
Ingredients:
- Eggs (6 eggs for 2 persons or 18 eggs for 6 persons)
- Potato chips (70 g for 2 persons or 210 g for 6 persons)
- Olive oil 0,4º (2 tablespoons for 2 persons or 6 tablespoons for 6 persons)
Preparation:
- Put a tablespoon of oil in a 25 cm diameter non-stick frying pan and heat it.
- Break the eggs into a bowl and whisk them until frothy.
- Add the potato chips without breaking them up and leave to stand for a minute. Add a pinch of salt.
- Add the mixture to the pan and stir with a spatula.
- After 40 seconds, turn the omelette over with the help of a plate.
- Put the frying pan back on the heat, add a tablespoon of oil and place the omelette on the uncooked side. Leave it for 20 seconds and it is ready.
If you want to experiment with other potato omelette recipes, here is one to make in the microwave, another grilled and the recipe for the best Spanish omelette.