Potato Chip Omelet by Ferran Adrià

1. Whisk Eggs

Whisk up a dozen large eggs until frothy and a shade lighter in color.

2. Warm Olive Oil

Warm up a tablespoon of olive oil in a 10-inch nonstick skillet until it shimmers slightly.

3. Fold in Potato Chips

Gently fold six ounces of potato chips into the egg mixture, fully submerging them for a minute.

4. Cook the Omelet

Pour the egg and chip mixture into the skillet, cooking undisturbed for 3 to 4 minutes until the edges set and the bottom turns golden.

5. Flip the Omelet

Carefully slide the semi-cooked omelet onto a plate, then invert the skillet over the plate and flip both together so the omelet returns to the pan uncooked side down.

6. Final Cooking

Drizzle the remaining tablespoon of olive oil into the skillet and cook the omelet for an additional 2 minutes to ensure a crispy exterior.

7. Serve

Serve the omelet straight from the skillet, adding a pinch of kosher salt and a crack of black pepper to taste.