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I’m obsessed with potato chips so this was a must try and I’ll say, I’m a fan!

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Recipe Tip

Always strain your egg because the strainer will keep the chalaza, a shell that might have escaped you but it also yields a creamier result!

Potato Chip Omelette from “The Bear”

By Nadia Aidi
I’m obsessed with potato chips so this was a must try and I’ll say, I’m a fan!


  • 3 eggs
  • 1 tbsp milk
  • 1 tbsp unsalted butter + more for glazing
  • Boursin cheese, or any creamy you like
  • Potato chips to taste, I used sour cream and onion
  • Chives to taste
  • Salt and pepper to taste


  • Whisk your eggs with the milk and pass through a strainer
  • Preheat a pan for 1 min on high, add in your butter and let it melt
  • Lower heat to medium low and add in eggs, whisking for a couple seconds in the pan so the edges don’t crisp up and it sets nicely
  • Once it is set on the bottom with loose curds in the center add in your salt and pipe your cheese
  • Roll or fold your omelette. Serve it and glaze with some butter
  • Add your chips and chives

Nutrition information is automatically calculated, so should only be used as an approximation.

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