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Eric Frechon
Photograph: Benoit Linero

How to make gourmet crisp omelettes, according to Michelin-star chef Éric Fréchon

By
Tina Meyer
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To help power you through self-isolation in the time of coronavirus, we’re asking some of the world’s best chefs to share their favourite quick, cheap, simple dishes, using basic ingredients you probably have lying around at the back of your cupboard. Welcome to the first of our Store-Cupboard Suppers.

First up: Éric Fréchon, a French chef who’s earned three Michelin stars while heading up Épicure at Le Bristol hotel in Paris. How’s that for pedigree? This is Fréchon’s go-to omelette, made with a packet of potato crisps (for non-UK readers, we’re talking chips) and dried onions. 

Éric Fréchon’s dried onion and crisp omelette

L’omelette aux chips et oignons séchés d’Eric Fréchon

Photograph: Valery Guedes

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.

Tried this recipe? Take a picture and tag @timeouteverywhere – and watch this space for more Store-Cupboard Suppers soon.

More things to do at home?

Stream a digital yoga class

Go on an online museum tour

See a virtual art exhibition

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