Serves 1
Directions
- 1Peel the potatoes
- 2Slice the potatoes very thinly.
- 3Rinse potatoes repeatedly to remove all starch.
- 4Heat rapeseed oil to 160°C/320°F.
- 5Fry the potato slices until they are crisps.
- 6Slice the onions.
- 7Caramelize the onions with salt until really nice and caramelized.
- 8Combine one part onion to two parts crisps.
- 9Add room temperature eggs and whisk until combined.
- 10Fold egg mixture into the potatoes and onions.
- 11Add 100 turns of black pepper.
- 12Add mixture to pan and cook until golden brown on the outside, then slide it onto a tray and flip the omelette to cook the other side.
- 13Roll the omelette around the pan to give that perfect shape all around the outside.
- 14Flip it out and serve with mayonnaise and chives.
Ingredients
- potatoes
- rapeseed oil
- onions
- salt
- eggs
- black pepper
- mayonnaise
- chives
Equipment
peelermandolinebowlsfrying panspatulatraywhisk
Tips
- Rinsing the potatoes to remove starch is a really important step
- Using room temperature eggs allows for a better balance in cooking
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