Chip Omelette. Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. 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.
Beat the eggs in a bowl with a third of the cheese and season with salt and pepper. Pour the eggs over the chips and lower the heat. Fold in the potato chips until they are completely covered in egg mixture but try not to crush the chips too much. You can have Chip Omelette using 5 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chip Omelette
- It's 500 g of Maris Piper potatoes.
- It's 5 of hen eggs.
- Prepare 6 tbsp. of Vegetable Oil or Olive Oil.
- Prepare 12 pinches of Table Salt.
- It's of Dust with a little Black Pepper.
Let stand for ten minutes until the chips soften slightly. Adrià's omelet is its charm: Using just eggs, potato chips and olive oil, it evokes the flavors of a labor-intensive tortilla Española but takes only minutes to assemble. This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that's a great last-minute brunch dish. The potato chips are layered throughout yet still retain their firm.
Chip Omelette step by step
- Put chips in electric deep fat fryer for 10 minutes too cook them well done - in very hot Vegetable Oil.
- When chips are very nearly done,then put 6 tablespoons of Vegetable Oil in the large frying pan with see through lid and then crack the 5 eggs into the cold Vegetable Oil and then break up the egg yolks into the egg white's with a Dinner Fork within the Frying Pan.
- Add the very hot chips too the lightly beaten eggs with black pepper in - and then fry fast - for 3 minutes with the see through glass lid on - the frying pan's own lid - put 6 pinches of Table Salt onto the chips before fast frying for 3 minutes and then when it is done - add a further 6 pinches of Table Salt over the top and then it's done - eat out of the frying pan or try to get it onto a large plate..
I like mine baveuse: still a little runny in the middle. Fold the omelet in two and slide onto a serving plate. Serve immediately, before the chips lose their crunch, with a lightly dressed salad. Salted potato chips take the place of fresh potatoes in this easy and fun baked breakfast omelet (a spin on the Spanish Tortilla Española). Swap in your favorite chip flavors to personalize it.