POTATO CHIP SCRAMBLED EGGS WITH CHORIZO
Steps:
- Whisk the eggs and cream in a large bowl until combined and set aside.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and cook until the onion begins to soften, about 5 minutes. Add the chorizo and cook until the fat is rendered and the chorizo is slightly charred, 3 to 5 minutes.
- Add the potato chips and toss to coat with the onions and chorizo. Add the egg mixture and cook slowly over low heat, stirring constantly, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.)
- Remove the scrambled eggs from the heat, divide onto four plates and garnish with the parsley. Season with the salt, pepper and red pepper flakes. Serve immediately.
POTATO CHIP EGGS
Make and share this Potato Chip Eggs recipe from Food.com.
Provided by Carol in Cabo
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- melt butter and oil in large fry pan (for which you own a snug lid).
- Chop onion and garlic in food processor to fine pieces.
- Add to oil/butter and cook, stirring, until onion is soft.
- Crumble a bunch of potato chips into the onions (recipe called for four large handfuls), stir to mix.
- Hollow out four depressions, crack one egg into each.
- Add water, cover and cook until eggs are done.
- Note: I used 'hand crafted' type chips, it was a little tough to separate the servings but tasty. Next time I'll try conventional chips.
- Could add some hot chiles to spice it up.
Nutrition Facts : Calories 1838.8, Fat 126.5, SaturatedFat 37.5, Cholesterol 428, Sodium 1729.7, Carbohydrate 153.4, Fiber 13.6, Sugar 14.3, Protein 32.6
FERRAN ADRIà'S POTATO CHIP OMELET
This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.
Provided by Alexa Weibel
Categories breakfast, brunch, dinner, lunch, quick, weekday, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- 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.
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