Potato Chip and Chive Omelet

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.

Copper skillet with a potato chip and chive omelet, a wooden spoon resting inside

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

  • Quick Glance
  • (1)
  • 10 M
  • 25 M
  • Serves 2
3/5 - 1 reviews
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  • For the vinaigrette
  • For the potato chip omelet
  • To serve


Make the vinaigrette

In a medium bowl, combine the shallot, salt, and vinegar. Let rest for 10 minutes to take the edge off the shallot.

Stir in the mustard and then, whisking constantly, slowly pour in the oil, stirring continuously to create an emulsion. Sprinkle generously with pepper.

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

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.

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

In a medium bowl, toss the salad greens with 1 tablespoon of the vinaigrette.

Serve the omelet immediately with the greens on the side.

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Recipe Testers' Reviews

My first reaction to this recipe was to think of college students fooling around in the kitchen after a night of heavy...studying? My second was to try it. I always feel a little virtuous when eating an omelet. Nice healthy eggs, maybe a little milk and green things, possibly even cheese. Unfortunately, they are frequently my go-to dinner for nights when I've worked late and, as such, they are usually unfulfilling. A side of home fries or a nice hunk of sausage is my usual answer to that problem. The potato chips turn out to be a better response—this meal is ready much faster than one that involves home fries. And it leaves me feeling full. Plus, this one came with a salad, which really made me feel virtuous.

Potato chips in an omelet? As strange as it sounds, this omelet is delicious! Served as a light dinner with a side salad, it’s a perfect and filling, but not heavy, meal that will keep you satisfied. Eat it while fresh out of the pan for the crunch of the chips against the creaminess of the eggs. The tang of the vinaigrette on the side salad compliments the omelet perfectly. Strangely, amazingly delicious. My husband licked his plate clean.

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  1. We thought this was good but not great. I found the omelet to be a bit tough. Maybe because I let it cook a few seconds too long, or maybe because there’s no cream or milk in the eggs. The chips in the middle didn’t stay crispy either. But it was definitely easy and light and made a decent dinner with the salad. And it used up some of the chives taking over my garden.

    1. Amy, sorry to hear you weren’t as wowed by this as we were. No, the chips on the inside won’t stay crisp as they absorb the steam and a little liquid from the omelet. We actually love the contrast in textures, though, between soft chip, fluffy egg, and crunchy chips. And, of course, the saltiness. As for the toughness, yes, going without cream or milk can occasionally cause a slight toughness, although that also is quite common when the flame beneath the skillet is a touch too high. Glad it provided dinner, hope you stick around and try another recipe on our site. There are of course always personal preferences at play, although each of our recipes is tested over and over again to ensure that it not only works as instructed but that several home cooks found the recipe spectacular and something they would make again.

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