Potato Chip Omelet

Name: Potato Chip Omelet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 larges eggs; 1 Tbsp minced fresh chives; 1 Tbsp finely chopped fresh flat-leaf parsley; 3 Tbsps heavy cream; 1 liters plain kettle-cooked potato chips; 2 Tbsps unsalted butter or vegetable oil; 1 teaspoons freshly ground white pepper

Potato Chip Omelet is a gluten free and vegetarian recipe with 4 servings. One serving contains 980 calories, 25g of protein, and 70g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 45 minutes. A mixture of kettle-cooked potato chips, pepper, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

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.

Ingredients you will need

Potato Chips

White Pepper

Parsley

Chives

French Fries

Cream

Egg

Equipment you will use

Whisk

Bowl

Oven

Let stand for 10 minutes, until the chips soften slightly.

Ingredients you will need

French Fries

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.

Ingredients you will need

Butter