Recipe: Potato crisp omelette

Learn to make gourmet omelettes with Michelin-star chef Éric Fréchon

Recipe: Potato crisp omelette

If you’re anything like us, you’ve been spending your time at home honing your expertise in the kitchen and exploring new recipes.

Here we bring you a gourmet omelette recipe from chef of Épicure at Le Bristol hotel in Paris, Éric Fréchon, who heads up an award-winning, Michelin-star restaurant in the heart of the French capital.

The twist? This recipe is a crisp (i.e. chips if you’re not from Britain) omelette.

Read (then eat) on.

Time: Ten minutes. If you’re drying the onions yourself, allow six to ten hours’ drying time: you can easily do this during the day if you’re working from home.

Ingredients:
– 12 whole eggs
– One small packet of potato chips (crisps, for those in the UK)
– A handful or two of dried onions OR three small fresh onions
– Mixed salad leaves

For the vinaigrette:
– One pinch of salt
– One pinch of pepper
– One tablespoon of mustard
– One tablespoon of sherry vinegar
– Three tablespoons of palm oil

To dry the onions (if you aren’t using pre-dried ones):

1. Preheat the oven to 70C. Layer baking paper over two trays.

2. Peel the onions and (using a very sharp knife) slice into fine strips, around 3mm to 6mm wide.

3. Lay the onion slices out over the trays, making sure they aren’t piled on top of each other.

4. Dry the onions in the oven for six to ten hours. Move them around every so often. If possible, leave the oven door slightly open in case it overheats.

5. Once the onions are cool, crumble them into small pieces.

To make the omelette:
1. Beat the eggs.

2. Blend in half the dried onions and half the crisps.

3. Heat the butter in a frying pan until it melts, then add the eggs, crisp and onion mixture.

4. As it firms up, pour in the rest of the crisps and onions. Don’t fold up the omelette!

5. Serve with a green salad, seasoned with the vinaigrette.

You shouldn’t need to add salt to the omelette, as your crisps will be salty enough.
For more recipes, click here.

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