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Potato Chip Omelette 🍳 Yes, you heard right. Inspired by “The Bear”. Potato chips are my snack soulmate so when I saw this on the episode, I knew I had to give this quirky little recipe a try. I honestly didn’t know what to expect, but the potato chips give a surprise crunch and I’ll just say, I’m a fan!
If you would like a more traditional egg, try the BEST scrambled eggs.
Why You’ll Love Potato Chip Omelette
This unique twist on breakfast will surprise you. The crispy potato chips add a savory crunch that goes beautifully with the soft, fluffy texture of the eggs 🍳 This recipe is versatile because you can use whatever chips you want, so you’re in for a flavor twist each time you make this! And let’s be honest, it’s a fantastic way to justify eating potato chips in the morning 😉
How To Prepare the Potato Chip Omelette
🥛 Whish eggs with milk and strain
🧈 Preheat a pan on high for 1 minute, then melt butter in it
🍳 Lower heat to medium low, add eggs, and whisk briefly to prevent the edges from crisping up
🧀 When the bottom sets but the center is still loose, add salt and pipe in cheese
🍽️ Roll or fold the omelette, then serve and glaze with butter
😋 Top with potato chips and chives. Enjoy!
Substitutions and Variations
- You can choose your chip of choice. Salted, barbecue, sour cream and onion, truffle. Honestly any chip with a savory taste would work great!
- If you don’t like boursin cheese, feel free to switch the cheese up. Any creamy cheese you like will work.
- If you like this but want a less adventurous breakfast, feel free to try my scrambled egg recipe instead!
Chef’s 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!
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Common Questions
A 8- 9 inch carbon steel pan is the best choice for making omelettes. It doesn’t have an artificial coating on it, instead it becomes naturally nonstick as it becomes seasoned. This is a great choice right here.
If you are making a larger portion of this recipe, use a 10-12 inch pan.
The edges of the omelette will start to lift from the pan. The bottom will be set and lightly golden. The top will still be slightly runny, but don’t worry, it will finish cooking when you add the fillings and fold.
Make sure you have your heat on medium to medium-low heat. Too high of a heat can cause the egg to cook too quickly, which will possibly burn the omelette before the inside is properly set.
Potato Chip Omelette from “The Bear”
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
