| Whether you're celebrating Easter or just love eggs, Ferran Adrià , one of the world's most lauded chefs, has a dead-simple recipe that's brilliant for breakfast or lunch: the potato chip omelet. "It came to my mind thinking about the cheese omelet. If we did not do the cheese, why not try using potato chips?" said Adrià , in an email. "I normally cook it once a week."  Among the virtues of the potato chip omelet: It takes about 5 minutes from start to finish. Photographer: Francesc Guillamet and Maribel Ruiz deErenchu Using just three ingredients—eggs, olive oil, chips—even salt is rendered unnecessary. Imagine the best forkful of eggs with hash browns, yet melded more perfectly together. Innovators inspired by Adrià 's creativity should be advised that well-salted chips are key to this equation. If you want to experiment with something like the South Korean cult favorite honey butter chips, you will need to add salt; you might want to have some seasoning handy, anyway. Thickness counts, too: Ridged-chips such as Ruffles or kettle-cooked give a slightly firmer bite. Above all: use the best quality ingredients you can.  Food editor Kate Krader decided to experiment with different potato chips for her omelet. The especially starchy Ruby Crescent from her local farmers market was her favorite. Photographer: Kate Krader/Bloomberg The following recipe is from the 10th anniversary edition of Ferran Adria's The Family Meal (Phaidon; $30). Tester's note: For reference, a small bag of chips is generally 1 ½ oz. Although the chip quantity need not be precise, you shouldn't add more; err on the side of too little if you're not weighing. Using a good nonstick skillet will make inverting the omelet dead easy. Potato Chip OmeletServes 2 6 large eggs
2 ¾ oz. salted potato chips
1 ½ tbsp. olive oil In a bowl, beat the eggs with a balloon whisk until very frothy. Add the potato chips—taking care not to break them up—and let them soak for 1 minute, gently pushing them into the eggs.  Adrià 's book includes step-by-step visuals. Photographer: Francesc Guillamet and Maribel Ruiz deErenchu Place a 10-inch nonstick skillet over medium heat and add 2 tsp. of the oil. Add the egg mixture and stir gently with a rubber spatula. Use the spatula to loosen the sides of the omelet from the edge of the pan. After 40-60 seconds, when the bottom of the omelet has set, cover the omelet with a plate. Holding onto the pan with one hand, carefully turn the pan over so the omelet slides onto the plate. Return the pan to the heat and add the remaining 2 tsp. of oil. Slide the omelet from the plate into the pan and cook the uncooked side for 20-30 seconds longer. Transfer to a plate, cut in half, and serve. In Other Tasty News Chef Daniel Humm and team at Eleven Madison Park launch a food truck in partnership with Rethink. Photographer: Clay Williams/Bloomberg | 
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