Potato Chip Omelet

Potato Chip Omelet
Potato Chip Omelet
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.)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
Egg Breakfast Brunch Kid-Friendly Quick & Easy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
  • 12 large eggs
  • 3 tablespoons heavy cream
  • 1 tablespoon minced fresh chives
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground white pepper
  • 6 cups plain kettle-cooked potato chips
  • 2 tablespoons unsalted butter or vegetable oil
  • Carbohydrate 42 g(14%)
  • Cholesterol 589 mg(196%)
  • Fat 50 g(76%)
  • Fiber 2 g(10%)
  • Protein 24 g(48%)
  • Saturated Fat 13 g(67%)
  • Sodium 614 mg(26%)
  • Calories 705

Preparation 1. Preheat the oven to 375°F. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the potato chips until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly. 2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes. 3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving. Reprinted with permission from Try This at Home by Richard Blais, © 2013 by Trail Blais, Inc. RICHARD BLAISE is the chef-owner of The Spence, Flip Burger Boutique, and HD1 in Atlanta. The winner od Bravo's Top Chef All-Stars, he is a graduate of the Culinary Institute of America and been featured in the New York Times, Food & Wine, and many other media outlets.

Preparation 1. Preheat the oven to 375°F. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the potato chips until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly. 2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes. 3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving. Reprinted with permission from Try This at Home by Richard Blais, © 2013 by Trail Blais, Inc. RICHARD BLAISE is the chef-owner of The Spence, Flip Burger Boutique, and HD1 in Atlanta. The winner od Bravo's Top Chef All-Stars, he is a graduate of the Culinary Institute of America and been featured in the New York Times, Food & Wine, and many other media outlets.