Ferran Adrià’s Potato Chip Omelet

Recipe from Ferran Adrià

Adapted by Alexa Weibel

Updated May 19, 2025

  • Julia Gartland for The New York Times (Photography and Styling)
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Total Time
10 minutes
Rating
4(2,686)
Comments
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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. —Alexa Weibel

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Ingredients

Yield:4 to 6 servings

  • 12 large eggs

  • 6 ounces potato chips (about 6 cups)

  • 2 tablespoons olive oil

  • Kosher salt and black pepper, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

28 grams carbs; 372 milligrams cholesterol; 450 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 31 grams fat; 2 grams fiber; 406 milligrams sodium; 16 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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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Ratings

4 out of 5
2,686 user ratings
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Comments

Alan

I like the two-plate method of flipping better: Slide the omlet onto a plate face-up, cover with an identical plate, flip and return to the pan. Avoids dealing with flipping with a hot pan.

Geoff Last

This is so easy and delicious but two things: 12 eggs, especially after they are whipped up, are too many, they won't fit into any non-stick pan known to mankind. I used 7 and it was tight. And unless you are a masochist, and I'm not judging, whip them up in a stand mixer or hand blender. I served it with some salsa; what a great appetizer.

LivFranca

Loved it! So ingenious and simple. Made it twice, once whipping the eggs really fluffy, another time just barely. We actually preferred less fluffy! :-) Also, I couldn’t perform the inverted plate maneuver...resulting in some messy cleanup. So I went back to my trusted method of finishing the top at low broil in the over, spraying some EVOO on its surface. Scrumptious!

Chris

I've wanted to try this recipe but never have potato chips around. I happened to have some and now I'm sorry I didn't make it sooner. Such an easy, super tasty recipe. Next time I'll try making it with chevre and piment d'espelette chips that I can get locally.

GreenLight

2nd time making this. I added green onions, a little grated cheese and sautéed yellow onion. That helped w flavor but the texture was still … bouncy. So tempted for it to be a use for old potato chips (salt and vinegar this time). But. Family ate it. That’s about as far as a compliment as it gets.

Nadia

We have a weekly workout weekend group who naturally make breakfast post all that hard work. The speed, ease and surprise factor of the potato chips (it’s not lost on us that the chips aren’t the “healthiest” breakfast choice but that’s the point of the workout!) melting into a Spanish tortilla like concoction had us mumbling our thanks to Mr. Adrìa particularly after we added a healthy dash of smoked paprika to the eggs, used Wirecutters recommended Amazon Fresh potato chips, which were perfectly light, not greasy and not as salty as many. We topped our shortcut Spanish tortilla with homemade garlic aïoli. I love that you could make this dish so quickly and yet have it be such a satisfying meal. The flip was unnecessary as we simply browned it in the broiler and made for a much cleaner process.

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Credits

Ferran Adrià

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