Dinner

Potato Chips French Omelette

I know. At first it may sound weird to use potato chips for an omelet. However, the combination of scrambled eggs stuffed with the crispy chips proved to be delicious. And it can be ready to eat in just 10 minutes. I even enjoyed the time preparing it because I could eat all the leftover chips. That is why I decided to share the recipe with all of my readers.

But a more important question may still arise. Why a French omelette? Why it is French? Why not Spanish omelette or just omelet without any nationality? Most peope know that the most popular omelette, also know as Spanish omelette, is made of normal fried potatoes and eggs (and also fried onion according to some chefs) all mixed together and fried in a pan. But in this case we are preparing a French omelette which, in contrast with the one I just described, is only made of scrambled eggs. Because of this slight but crucial difference I decided to add the “French” nacionality to the name of the recipe. And now, after this brief explanation, we are ready to start cooking.


Recipe note

Details of this potato chips French omelette recipe for 1 – 2 people.

TIMEDIFFICULTYBUDGET
10 – 15 minuteseasylow

Ingredients

  • 4 large eggs
  • 40 – 50 grams of potato chips (preferably unsalted)
  • Olive oil
  • Salt
  • A splash of milk (optional)
  • Parsley (optional)

Directions

1 Stir all the eggs in a bowl except one, but not too much. A splash of milk can be added if you like to get more juiciness in the mix.

2 Add the potato chips and mix while we break them slightly.

3 Let the mixture stand for around 5 – 10 minutes. This will be enough time for the potatoes to rehydrate and soften. Bear in mind that chip potatoes are already salty enough, but if they are unsalted then add a bit of salt to the mixture.

4 In a very hot pan add half a teaspoon of olive oil. Meanwhile, add the remaining egg to the mixture. Break it and mix slightly to get a more juicy omelette.

5 When the oil is hot enough pour the mixture into the pan. As soon as it is cooked underneath fold the omelet in two and turn it over carefully with the help of a spatula.

6 Let the mix brown on both sides, but only for a few more seconds as we pretend to keep the interior juicy and creamy, and inmediately afterwards slide onto a serving plate. Pieces of parsley can be added to your taste.

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