This potato chip and chive omelet from Clotilde Dusoulier is made with eggs and all the usual omelet ingredients for a quick and easy breakfast creation that’s soft and creamy yet crisp and crunchy all at once.
Potato chips in an omelet? Heck yeah. We were a little skeptical, too, but the combination of crispy, crunchy, salty chips folded into creamy eggs proved too irresistible to resist. We give you permission. Channel your inner 7-year-old. For those of you who care for textural fun and games, some of the potato chips soften slightly while others remain crunchy, leaving things a pleasing jumble of contrasts. And no one will stop you if you care to snitch a handful of chips while the omelet cooks.–Angie Zoobkoff
Potato Chip and Chive Omelet Recipe
- Quick Glance
- 10 M
- 25 M
- Serves 2
- For the vinaigrette
- 1 tablespoon finely diced shallot (7 g)
- 1/2 teaspoon fine sea salt (2 g)
- 2 tablespoons wine vinegar (30 ml) (red or white)00
- 1 tablespoon Dijon mustard (10 g)
- 6 tablespoons mild vegetable oil (90 ml), such as sunflower seed, grapeseed, or canola
- Freshly ground black pepper
- For the potato chip omelet
- 4 large eggs
- About 1 cup slightly crushed salted potato chips (preferably kettle chips or other thickly sliced chips) (70 g)
- 3 tablespoons finely chopped fresh chives (15 g)
- 1 teaspoon dried garlic flakes (optional)
- 1 teaspoon unsalted butter or olive oil (5 g)
- To serve
- 2 cups mixed salad greens
- Make the vinaigrette
- 1. In a medium bowl, combine the shallot, salt, and vinegar. Let rest for 10 minutes to take the edge off the shallot.
- 2. Stir in the mustard and then, whisking constantly, slowly pour in the oil, stirring continuously to create an emulsion. Sprinkle generously with pepper.
- 3. Taste and adjust the seasoning. (The dressing can be prepared a few hours ahead. Cover and refrigerate until ready to serve. Leftover vinaigrette keeps for up to 1 week in the fridge, in a glass jar with a tight lid.)
- Make the potato chip omelet
- 4. In a medium bowl, beat the eggs lightly with a fork. In a second medium bowl, combine the potato chips, chives, and garlic flakes, if using. Stir about half the potato chip mixture into the eggs.
- 5. In a medium skillet set over medium heat, melt the butter. When the butter foams, add the eggs and cook for 2 minutes. Then sprinkle the remaining potato chips over the surface of the omelet and cook to your desired doneness, about 1 minute more for a slightly runny center or 1 1/2 minutes for a firmer omelet. Fold the omelet in half and gently slide it onto a plate.
- To serve
- 6. In a medium bowl, toss the salad greens with 1 tablespoon of the vinaigrette.
- 7. Serve the omelet immediately with the greens on the side.