I have to admit to being rather intrigued by the recipe for a crisp omelette in yesterday's Times magazine by Ferran Adrià (head chef of the legendary El Bulli restaurant in Spain). I had a bit of a food snob reaction to it at first - snack food cooked into an omelette, yeurgh! But the more I think about it the more rational it seems - a lighthearted play on the traditional Spanish omelette of onions and potato perhaps?
I'll have to try it. If you fancy a go, the recipe (though not from the Times, they are quite militant about retaining intellectual rights online!) can be found here on the Food and Wine website.
The idea looks like fun, quick & easy 1970's cuisine.
ReplyDeleteI had to look into the recipe a bit to translate: Broiler - Grill, Chips - Crisps, Skillet - Frying Pan.
I think I'll try this with the kids during the week or perhaps after the pub x