Ferran Adria’s crisp omelette

I was flicking through the Saturday papers last weekend and saw a piece plugging Ferran Adria’s new recipe book aimed at families, The Family Meal: Home Cooking with Ferran Adria. Ho ho, I thought. What’s the chef from the world’s most experimental restaurant, El Bulli, famed for his use of blow torches and dry ice, going to know about cooking family meals?
Then I read through the recipes and had to concede that maybe the Michelin-starred chef knew a thing or two about cooking, even the low-key, churn it out variety that most mothers do day in, day out.
So, I decided to give it a try. I made his spaghetti bolognese last night, which used simple ingredients and relied on a long cooking time to get such a delicious rich flavour. I’ve put the recipe below.
But where’s the whizz-bang in that? So I decided to also make the crisp omelette. I don’t know about you, but I’ve never hankered after a crisp omelette. And even as I was making it I was wondering exactly why I was bothering – except to blog about it. But with only three things in the ingredients list it had a certain allure. And actually it was very nice. I’m not entirely sure what the crisps added to the omelette party – they just became a slightly chewy filling, but the instructions on how to make the spanish tortilla-style omelette were so good that I made my first ever perfect tortilla, all gooey on the inside and set on the outside. Now I’ve got that sussed I could put anything inside the tortilla, and for a fun weekend brunch with the kids a packet of crisps is not a bad option.
Crisp omelette
Serves: 2 adults
Start to finish: 10 mins
6 eggs
70g (2 small packs) of salted crisps
4tsp olive oil
Crack the eggs into a large bowl and whisk them with a balloon whisk for a while, until they are frothy. Add the crisps, taking care not to break them. Then leave them to soak in the egg for 1 minute.
Place a 25cm (I used 20cm and it was fine) non-stick frying pan over a medium heat, then add 2 tsp olive oil.
Pour the mixture into the pan and stir gently with a rubber spatula. Use the spatula to loosen the omelette from the edge of the pan.
After 40 seconds, when the base of the omelette has set, cover the omelette with a plate. Hold on the pan with one hand, then carefully turn over, so that the omelette slides onto the plate.
Remove the pan and return to the heat. Add another 2tsp oil
Slide the omelette from the plate and back into the pan. Cook for another 20 seconds and serve.
Spaghetti Bolognese recipe – I’ll have to write this in later tomorrow, sorry! 2 year old is meant to be napping but instead is downstairs watching more Peppa Pig than is good for him! Claire
Lucy says:
“I love this idea. I tried another recipe from his book today, the chocolate on toast with sea salt and olive oil. It took 2 mins and was delicious.”


  1. I am now intrigued by this recipe book. I am keen to learn more so do post about the bolognese. Bet the children loved the idea of crisps being part of their tea, mine would love it!

  2. a crisp omelette, sounds interesting. Do they go soggy?

  3. They do, I don’t think they’re meant to stay crisp. But someone recently told me that Hula Hoops are great as they do retain the crunch!

  4. Oh yum! A marriage made in heaven!! This might, just might, encourage omelette eating in this household!! Cx

  5. They’ll retain crunch if you put a layer of crisps in the pan with the hot oil and pour the egg on top instead of soaking – then flip the omelette onto a plate, put another layer in the pan and do the other side.

    • Yum! Great idea. xx


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