MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ferran Adrià's Potato Chip Omelet
Categories: Five, Potatoes
Yield: 5 servings

12 lg Eggs
6 oz Potato chips
2 tb Olive oil
Salt & black pepper; for
- serving

Crack the eggs into a medium bowl and whisk vigorously
until frothy and lightened in color, about 4 minutes.
(If you have a balloon whisk, now is the time to use it:
It will aerate better than a standard whisk, and should
take half the time and effort. Either way, your arm will
burn by the end of this, but a fluffy, puffy omelet will
be your reward.)

Add 1 tablespoon oil to a 10-inch nonstick skillet and
heat over medium.

Add the chips to the eggs. Using a plastic spatula,
gently fold a few times to ensure chips are coated. Let
the chips 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 omelet from the sides of the pan.

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

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

By: Alexa Weibel

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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