• 3/14 Nat Tater Chip Day 4

    From Dave Drum@1:2320/105 to All on Wed Mar 13 16:24:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ferran Adria's Potato Chip Omelet
    Categories: Five, Potatoes
    Yield: 5 servings

    12 lg Eggs
    6 oz Potato chips
    2 tb Olive oil
    Salt & black pepper; for
    - serving

    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.)

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

    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.

    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.

    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.

    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.

    By: Alexa Weibel

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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