This is a recipe that is as fun to eat as it is to make. This is a recipe from, believe it or not, from the world famous chef Ferran Adria. He is known throughout the world as the master innovator and the leader of avant-garde cuisine. And yet, this recipe came out of his cookbook “Cocinar en Casa” (Cooking at Home). So what’s the master of the avant-garde doing teaching home cooks? Simple. He wants to show home cooks that it’s possible to get great cuisine, from ingredients you can get at home, even ones you thought you couldn’t cook with, such as potato chips. So, without further ado, here we go!
4 Large Eggs
Two, 1-ounce bags of potato chips, coarsely crushed (about 2 cups)
2 tablespoons of finely chopped Serrano Ham
2 tablespoons of finely chopped Piquillo Peppers
Freshly ground pepper
1 teaspoon of extra virgin olive oil
1. Preheat the broiler and position a rack 8 inches from the heat.
2. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
3. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.
4. In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
5. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
6. Slide the omelet onto a plate, cut in quarters and serve.
This recipe is great because you really don’t need to season it all that much. The salt is already on the potato chips and those same chips give a nice texture note as well. Also, if you can’t get your hands on Piquillo Peppers or Serrano Ham, just substitute some honey ham and bell peppers. It won’t be like authentic Spanish flavors, but it’ll still be delicious. Enjoy! This one’s becoming one of my favorites for sure!