Ferran Adrias Rotisserie Chicken Recipes
FERRAN ADRIà'S POTATO CHIP OMELET
This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.
Provided by Alexa Weibel
Categories breakfast, brunch, dinner, lunch, quick, weekday, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- 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.
FERRAN ADRIA'S ROTISSERIE CHICKEN
Steps:
- 1. Preheat the oven to 425°F.
- 2. Heat the olive oil in a large skillet over medium heat. Add the prunes, apricots, cherries, pine nuts, and orange and lemon zests and cook, stirring, until the pine nuts turn golden and the fruits are browned in spots, 3 to 5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
- 3. Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce. Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.
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