As soon as I first saw Ferran Adria’s book, The Family Meal, I knew it was one I just had to have it for my ever growing cook book collection. Unless you are living under a foodie rock, you know that Adria was the legendary chef of famed El Bulli in Spain. Can I be honest with you though? El Bulli, and restaurants of that ilk, are just not my sort of thing. If I’ve said it once on my blog, I’ve said it a thousand times: I am not into poncey food! Little dribbles and pebbles of edible creations, as pretty and spectacular as they may be, are totally not my thing. Teeny weeny foods make me want to cry. If I can get a fuller belly just by making the rounds and eating the free samples at Costco than eating at a restaurant, I would have to stay well away. Food like that makes me feel ripped off, I guess it’s just the way I was brought up. So then, why would I want this book? Well, this is what one of the world’s best chefs eats when he cooks at home. The Family Meal contains recipes that El Bulli’s staff would eat before the restaurant’s service would begin. This is real food for real people, people who like to eat. The recipes in this book ranges from the ridiculously simple, to the more complex (which requires some special equipment), to even the controversial.
The Family Meal provides the reader with a month’s worth of dinners (which are broken into starters, mains, and desserts). Each recipe has wonderfully photographed step by step instructions to guide you through the process. Even though this cook book was written by a renowned chef, it is the perfect book for a beginner as there are a lot of super simple recipes that even the dumbest bunny will get right. It will definitely give the novice home cook some kitchen confidence!
I also really like how this book scales the ingredients up in order to tell you how much you need if you are cooking for big groups (God forbid). Best of all though, are the visuals! What can I say, I haven’t grown up at all. Give me a book with pictures and you’ve made me a happy camper. Just turning the pages is fun. But how do the recipes work in practice? Well, I’ve read a lot of mixed reviews.
The recipe that I had to try was the controversial “Crisp Omelette.” It is a take on the Spanish tortilla which is traditionally made with thinly fried potatoes. Adria, however, uses crisps (that’s potato chips, my American friends). I have read things about this particular recipe that indicate that it is not, as my dear Martha would say, “a good thing.” But… well… I decided I’d judge for myself. If I’ve learned one thing as a blogger, it is don’t believe everything you read (except if I’m writing daaahlings). Seriously, everybody’s tastes are different. The recipe is super simple, and you’ve probably got all (three!) ingredients at home already.
Crisp Omelette (serves 2)
Ingredients:
- 1 1/2 tbsp olive oil
- 6 eggs
- 70g salted potato crisps
Break the eggs into a bowl and beat with a balloon whisk until frothy. Add the crisps, taking care not to break them, then leave them to soak in the egg for one minute. Place a 25cm non stick frying pan over a medium heat, then add two teaspoons of oil. Pour the mixture into the pan and stir gently with a rubber spatula. Use the spatula to loosen the omelette from the edge of the pan. After 40 seconds, when the base of the omelette has set, cover the omelette with a plate. Hold onto the pan with one hand, then carefully turn the pan over, so that the omelette slides onto the plate. Remove the pan and return it to the heat. Add another two teaspoons of oil. Slide the omelette from the plate and into the pan so that the uncooked side is in contact with the heat. Cook for another 20 seconds. Serve.
So, did this cheap and cheerful recipe cut the mustard? Let me start by saying that there is pleasure in just making something so naughty 
. I mean, who would have thought to plop a bag of potato chips into their eggs?! It borders on the obscene and would surely make any Spaniard gasp… and that is fun. Taste wise? I wouldn’t really call it a taste sensation. This doesn’t really hold a candle to the thick delicious potato tortillas that can be found in the Spanish tapas bars. That being said, I could see this being a really fun and inexpensive recipe to make with kids. I’m sure if you have problems getting them to eat their eggs, they’d be wolfing these down when they saw it was made with potato chips!
Another recipe I really wanted to try was the yogurt foam with strawberries. And do you want to know what was really awesome about that recipe? It gave me the excuse to acquire a super cool kitchen gadget that I’ve been wanting for a while: a siphon. A siphon is not something I’ve ever seen in the shops. It is quite a specialised piece of equipment. It is kind of a “whipped cream gun” that tea parlours and coffee shops use to create the frothy and light whipped toppings that you often see on top of hot cocoa and ice cream sundaes. I’ve been wanting one so that that I could have one of my favourite condiments ever on constant tap: Chantilly cream, but the Thermo Whip Plus by ISI, which I was able to find here, is actually much more versatile that, as Adria demonstrates in several recipes (such as a type of chocolate mousse and scrumptious looking caramel dessert). Now that I have it, I have all these ideas of delicious flavoured whipped creams I could concoct (I’m thinking cardamom whipped cream, rose whipped cream, cinnamon cream…). Oh God! I die! Don’t be surprised if later on in the week you find me squirting the stuff directly into my mouth when the house is quiet and Mr P is sleeping. Yes, that’s a good time to get up to trouble…
But as usual, I digress. Back to the recipe! This is a lovely dessert. Refreshing, delicious, but not so sinful that you are left pondering the state of your expanding thighs. That little bit of indulgent cream goes a long way.
Yogurt foam with Strawberries (serves 4-6)
Ingredients:
- 375g natural yogurt
- 100ml whipping cream, 35% fat
- N2O cartridge for siphon
- 180-270g strawberries
- 2 teaspoons of sugar (optional)
Pour the yogurt and cream into a large bowl and mix well. Sweeten with sugar if you like. Pass the mixture through a fine meshed sieve, and into the siphon. Charge the siphon with the cartridge and leave to cool in the fridge.
Wash and hull the strawberries, then halve them. Shake the siphon vigorously just before serving. Dispense foam into small bowls or glasses, then top with the strawberries.
This omelet looks amazing! I love the idea of using potato chips…yum!
Darlinnnk HH, El Bulli closed before I could visit and give my official *LOLA* vote of approval! Hmmm!
Having said that I don’t really care for molecular gastronomy! Porridge snails ugh!
Much prefer your divine-looking omelette!
Wishing you & the divine Mr P a divine weekend,
*Kisses*
XOXO Lola:)
The first recipe probably isn’t for the Ponderosa’s kitchen although my grandkiddos would love the fact that ‘chips’ are in the eggs but baby that Strawberry dish is my cup of tea!!! Woohoo!!!
Thanks once again sweetie.
God bless and enjoy this wonderful day!!!
)
I have got to go home and make this omelette tonight for dinner! Something that I never would of thought of doing. When I was a kid I would add potato chips to any sandwich that I didn’t like so I could eat it.
I was a picky eater as a child.
Today, for the first time in 5 years I actually bought potato chips. And then I come to your blog and read about a recipe involving potato chips! It’s meant to be that I try this. Obviously.
I too hate when I go to a restaurant and get tiny bits of food for $$$.But I also hate Costco. With a passion. I have a firm rule to never, ever go there. Especially on the weekend!
**Teeny weeny foods make me want to cry.** Ha ha.
I kind of dig the idea of potato chips in my omelette! Unique.
I believe I shall make one… Xx
—have a nice weekend H. H.
I.want.that.omelette.
Seriously.
http://www.glamkittenslitterbox.com/
Twitter: @GlamKitten88
I was game as soon as I read potato chips!!
I know what you mean about these kinds of foods–I do appreciate it at a restaurant, but you won’t find me buying a sous vide anytime soon. Still, I am curious to look at this book because it is fascinating what can be done. (I made tortilla Wednesday night–it’s a standard for me!)
You crack me up Heavenly! But you’re totally right-you could probably fill up on Costco samples easier than in one of those temples to molecular gastronomy. Your omelette looks fantastic!
HH
You sound really inspired by the Family Meal. I agree with you totally about those tiny, dainty, gorgeous, flavorful morsels that some call fine dining… who needs it? I can always snack on free sample day at Whole Foods. I want to leave the table full or at least not starving when I go out for dinner.
The foam device looks a bit dangerous though perhaps it could be used in a pinch in a kitchen fire as well as in making luscious strawberry, cardamom or whatever whipped delights.
I’m off today so already enjoying the weekend. Hope that you’re well and happy.
I quite agree with you..I never even tried to get a table at the Bulli. It’s not my kind of thing….I’d rather eat at a simple Spanish restaurant….The book sounds interesting, though..I will check if it has come out here!
Thanks!
Having had an amazing evening at The Fat Duck I was keen to try El Bulli, but it’s now not possible. This book might have to make up for it instead. I never quite understood, why did it close? A crisp omelette, a must for the Glam Teens. GG
Fascinating! To start with, I love the cover of the cookbook. It’s really well-designed and after reading your post, sounds as though it’s well done all the way through.
While I doubt I’ll ever make the potato chip/egg dish, it was fun to see and read about. (I don’t think there’s been a chip in the house since the kids left.)
As for the siphon, I have one. Or something quite similar. My parents used to love whipped cream on everything and I didn’t want to be beating it in the kitchen at the last minute, so bought this. It’s a gem and yes, we tried all sorts of flavors.
Great post!
P.S I want one of those foam gadgets! GG
Love that omelet!! Love real food like this..I don’t own a foam gadget…
We wouldn’t tell Mr. P if you did squeeze the cream directly into your mouth
)
Love this omelette dear!!
Thank you for letting us know about this cookbook! It looks so good, I’m now getting it on Amazon!
OOOH, I am a fan of any recipe that requires me to buy myself a shiny new toy!
It looks like a gorgeous cookbook and the two recipes you picked are so much fun! potato chips in an omelet in a must try for sure!
He was in DC last month and had a lecture/discussion with Jose Andres. So much fun. I think the conceept of the book is brilliant, but those photos are atrocious. They would never be selected by TS or FG
PS in Russia, we’d take sour cream, add sugar, mix and then use it as a dipping sauce for berries. BEYOND good.
Ooooh, SO naughty! I love that you can call an omelet naughty. But what else could a potato chip omelet be called? I’m a little glad it didn’t turn out amazing because then I’d have to make this grease bumb myself!
HH I was just flicking through my copy of this! I’m not sure which dish to make but this is a good one!
I’ve made something similar from an Australian based Spanish chef and it was a big hit 
What if you did Thanksgiving with ham? Does Mr. P eat that?
I want that gadget..want..want. Freshness of yogurt and strawberries…Umm… match made in heaven!
Hey darlin’, I just wanted to pop in and wish you and your family a wonderful Thanksgiving tomorrow!!
God bless ya’ll
)
BTW: Giveaway…my place…please drop by if ya get a chance!!!!
I was interested in this book when I heard it had come out, so I enjoyed your review. I don’t like poncey food either, but I rather like the sound of crisps in my eggs!
You are a cruel woman. Now that I finally acquired a blowtorch and a really good ice cream maker, I thought my kitchen was complete… but that gadget of yours looks genius… I want one!!
I have missed your recipes and your humor… good to be back… and those madeleines are PERFECT. Honestly, 4 days later… they become like cookies.
I had to smear the molds with my fingers because I took my brushes to set and made these at home to bring…. they still came out beautifully. BRAVO!
I’ve heard about this omelette with potato chips, and I want to try it! I’m going to have to get this book too.
I’ve been sneakily tucking into this omelette for a while; it’s great if there’s just one of you to feed. I throw some frozen peas in with it and eat it with jamon (and a glass of pink wine)
I love the idea of a crisp omelette – as you say it is so, so naughty!
Oh you are hilarious!!! We’ve got to meet in person, so much that we can laugh about over a big lunch. Although I must admit that we differ on this point, I rather like the teeny weeny foods. Perhaps I’m a sucker, but I like the one bite wonder. Thanks for sharing the potato crisp recipe, it’s something I plan to make with my son one day. And I’m with you on the siphon, I would totally be cranking the cream into my mouth when out of the public eye.
Wow a crisp omelette?! I must try this…!
A crisp omelette sounds interesting and definitely on another level to a cheese and crisp sandwich! I have also read mixed reviews on the web.
The siphon sounds like a fun gadget with endless possibilities.
I’ve had my eye on a whipped cream gun too, but didn’t think about all the other dessert possibilities. It might have to go on my Christmas list.
Without even seeing this post, I just bought a copy of this book today! What a coincidence!
How creative with the potato chips!!! Yum!!
I am so jealous of that yogurt foam. Want. Some. Now
Why don’t I see a photo of your foam? And honestly, isn’t it telling seeing the kind of food someone like Ferran Adria makes and eats at home compared to the foamy, “poncey” food he makes for others in his restaurant? But I am a bit shocked at the chips…. though it looks mighty darn tasty….
OMG!
You’ve gone molecular on all of us! Love that you have learned that yours is the only opinion that counts. You are such an incredible character writer – I cannot get over it. Purrrrr-fect, actually!
I just missed SEEING Ferran Adria last weekend – no, the one before that. My daughter was married at the same time he was presenting at Harvard in Boston – and my good friend from Australia was trekking over to assist her colleague and one of his chefs, Najat, with the Food Science demonstrations there… and Mrs. Obama and children were possibly going to come as part of her healthy eating initiative… in any case, 2 Thermomixes were needed that would work with American wiring. To help out, I called and wrote to people all over Boston that have machines. As I know none of them personally, did not get a response… didn’t set it all out anyway – just asked for a reply or a call back. Step 2: I could go and take them there and attend and meet Chef Bill Yoses who was also there (White House Pastry Chef) etc… but, Lauren was getting married (did you see the pics on facebook? She was GORGEOUS – even you would agree). So, called a REALLY good friend who does a lot of wonderful food things – has sourced northern food for a dinner at the James Beard House, etc…
So, she went with her husband and they had a blast… as for a Spanish Omelet with potato chips. NO. It is just wrong. But, anything you make I would eat… just wouldn’t make this myself.
Love your photo!!!!
V
Potato chips in an omelet…wow! It does look delicious and sounds like a wonderful book! And love the idea of yogurt foam