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