Potato Chip Omelet

Name: Potato Chip Omelet
Yield: Serves 4
Ingredients: 12 large eggs; 3 tablespoons heavy cream; 1/2 teaspoon freshly ground white pepper; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon minced fresh chives; 6 cups plain kettle-cooked potato chips; 2 tablespoons unsalted butter or vegetable oil

By Richard Blais

August 26, 2013

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Photo by John Lee

This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that's a great last-minute brunch dish. The potato chips are layered throughout yet still retain their firm texture. (You don't even need to add salt to the eggs, because the potato chips provide the seasoning.) You can enjoy this warm or at room temperature, with sour cream on the side. Or if you're a ketchup-on-your-eggs person, use the San Marzano ketchup. (After I came up with this dish, I saw similar versions done by José Andrés and Ferran Adrià. A good idea is a good idea no matter how many people come up with it.)

Recipe notes

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