Best 2 Potato Chip Omelet Recipes

Have you ever thought of combining the irresistible crunch of potato chips with the fluffy goodness of an omelet? Look no further! This article presents a delightful culinary creation: The Potato Chip Omelet. It's a harmonious blend of flavors and textures that will tantalize your taste buds. From the classic Potato Chip Omelet to variations like the Bacon and Cheese Potato Chip Omelet and the Veggie-Packed Potato Chip Omelet, this article offers a range of recipes to suit every palate. Get ready to embark on a culinary journey where crispy potato chips elevate the humble omelet to a whole new level of deliciousness.

Let's cook with our recipes!

FERRAN ADRIà'S POTATO CHIP OMELET

Ferran Adrià's Potato Chip Omelet image

This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.

Provided by Alexa Weibel

Categories breakfast, brunch, dinner, lunch, quick, weekday, main course

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

12 large eggs
6 ounces potato chips (about 6 cups)
2 tablespoons olive oil
Kosher salt and black pepper, for serving (optional)

Steps:

Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.

POTATO CHIP OMELET

Potato Chip Omelet image

Provided by Richard Blais

Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Serves 4

Number Of Ingredients 7

Ingredients

12 large eggs
3 tablespoons heavy cream
1/2 teaspoon freshly ground white pepper
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
6 cups plain kettle-cooked potato chips
2 tablespoons unsalted butter or vegetable oil

Steps:

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.

Tips:

Use fresh, high-quality ingredients for the best omelet.
Don't overbeat the eggs. Overbeaten eggs will result in a tough omelet.
Cook the omelet over medium heat. High heat will cause the omelet to brown too quickly and become dry.
Don't flip the omelet too often. Flipping the omelet too often will break it up and make it difficult to cook evenly.
Add your favorite fillings to the omelet before it is cooked all the way through. This will allow the fillings to warm up without overcooking.
Serve the omelet immediately with your favorite sides.

Conclusion:

Potato chip omelet is a delicious and easy-to-make breakfast that is perfect for a quick and satisfying meal. With just a few simple ingredients, you can create a flavorful and protein-packed omelet that will keep you full until lunchtime. So next time you're looking for a quick and easy breakfast, give potato chip omelet a try.