Putting crisps in an omelette: questionable or delectable?
The IndependentIt’s now standard practice for the world’s top chefs and restaurants to make themselves available to home cooks. The result, especially if you’re adept at folding a cooked omelette over to hide the filling, is a surprise of crisps that infuse the eggs with potato flavour while adding a fun chewy, starchy bite. “I normally cook it once a week.” Because the ingredients list is so short, he recommends using the freshest eggs and best crisps and oil. Innovators inspired by Adrià’s creativity should be advised that well-salted crisps are key to this equation – don’t underestimate the power of a plain, salted specimen, though sour cream and onion are always crowd-pleasers. Potato crisp omelette Serves 2 Ingredients 6 large eggs 78g salted crisps 1½tbsp olive oil, divided use Method Beat the eggs with a whisk until very frothy.
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