ever wished you could cook like the (former) best chef in the world?

I sure have.

Especially after I was lucky enough to dine at elBulli, the former ‘best restaurant in the world’ before it closed.

The good news is the chef, Ferran Adria has put out a book of recipes for the ‘family meals’ that used to be served to the staff at elBulli before service.

My Irishman gave me a copy for Christmas and funnily enough, I kept finding it lying around the house open on the ‘potato crisp omelette’ page.

Hint taken.

And I’m glad I did.

I would never have thought to cook with potato crisps. But they really add a whole new dimension to an omelette in the Spanish ‘tortilla’ style – without the need for peeling, slicing and precooking the spuds. Brilliant.

________
potato omelette
serves 2-3

6 eggs
100g (3oz) good quality potato chips (crisps)

1. Preheat oven to 200C (400F) and place a baking tray on the middle shelf.

2. Line a 20cm (8in) springform pan with baking paper & grease generously with olive oil.

3. Whisk eggs lightly. Season – remembering the chips / crisps will add lots of salt.

4. Place chips/ crisps in the prepared tin. Pour over the egg.

5. Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 – 20 minutes.

VARIATIONS
chickpea & rosemary – replace chips / crisps with a drained can of chickpeas and sprinkle with a few sprigs of rosemary before baking.

herby – whisk a small handful of thyme leaves in with the egg.

chilli – serve drizzled with a little chilli oil OR add a pinch of chilli powder to the eggs.

flavoured – try your favourite flavoured chips / crisps.

egg-free / vegan – skip the eggs and just eat the chips / crisps ;)

don’t have an oven? – Ferran actually cooks his on the stove top in a fry pan, turning it half way through the cooking process. I find
my baking method heaps easier and just as tasty but if you’re without an oven the stove top will still work.

Hope you get some sunshine to enjoy this weekend!

Cheers,
Jules x

ps. I’m super excited (and a little nervous) about the Master Your Meal Plan class which starts next weekend!

I’m trying something a little different. I’ll be recording myself planning meals and shopping in real time. I’ll also be updating the class every day for 4 weeks sharing the recipes for exactly what I’ve prepared for breakfast, lunch and dinner each day.

It’s going to be a real live planning coaching session that will teach you to adapt my ‘Super Simple Planning Formula’ to your own lifestyle.

It’s also going to be lots of fun! To learn more go to:
www.stonesoupvirtualcookeryschool.com/landing/all/

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