Ferran Adria’s Crisp Omelette
70g salted potato crisps (good quality)
4 tsp olive oil
Break the eggs into a bowl and beat with a balloon whisk until very frothy. Add crisps, taking care not to break them, then soak in egg for 1 minute.
Place frying pan over a medium heat, then add 2 tsp oil. Pour the egg mixture into the pan and use a rubber spatula to stir and loosen the edge.
After a minute or so, or when the base has set, cover with a plate. Using oven gloves carefully turn the pan so that the omelette slides onto the plate.
Return the pan to the heat. Add another 2 tsp oil. Slide the omelette into the pan and cook the other side for another 20 sets. (If you don’t want to flip the omelette, put the pan under a hot grill for about a minute.)
There you go – you too can make El Bulli at home.
So here is David Lindley with “Woolly Bully” from his great live mini-album, El Rayo-X Live!! The two exclamation marks are thoroughly deserved: