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Recipe: Potato Chip and Chive Omelet

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We’re all accustomed to devouring cheese and chive flavoured crisps, or potato chips with chive dip, but what about an omelet version of this classic pairing? You might think it a little mad, but mix the two together and you get a quick and clever modern Parisian meal with bagfuls of flavour.

Here’s what Clotilde Dusoulier has to say about this recipe from her latest cookbook, Tasting Paris.

‘This omelet is on the menu at Lazare, the classic French restaurant that Michelin-starred chef Éric Frechon runs within Paris’s Saint-Lazare train station. As is the fashion in modern brasseries, Lazare features a semainier, a roster of seven dishes each available one day a week — a clever way to build anticipation, as well as encourage customers to come back again and again, until their collection is complete.

Thursday is lapin à la casserole (braised rabbit), Friday is brandade de morue (salt cod gratin), and come Saturday, the kitchen is ready to roll out potato chip omelets to eager diners and their offspring. I imagine I don’t have to sell you too hard on the idea of this dish. (I had you at “potato chip,” right?) It’s an easy one to make at home, and the perfect use for the crushed bits of chips at the bottom of the bag. (A recipe tester, who shall remain anonymous, said it was excellent hangover food.)’

Extract taken from Tasting Paris by Clotilde Dusoulier.

Potato chip and chive omelet / aux chips et ciboulette

Tips

  • This recipe halves easily.
  • Try using thicker chips, and you can play around with different flavors.
  • There’s no need to add salt to the eggs, as potato chips are typically salty anyway. Adjust the seasoning if you are using low-salt chips.
  • Try Clotilde’s recipe for roast chicken with herbed butter and croutons.
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Preparation Time5 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

4 large eggs
About 1 cup somewhat crushed salted potato chips (2½ ounces/70 g)
3 tablespoons finely chopped fresh chives
1 teaspoon dried garlic flakes
1 teaspoon unsalted butter or olive oil
Salad greens lightly dressed with a vinaigrette of your choice, for serving

 

Tips

  • This recipe halves easily.
  • Try using thicker chips, and you can play around with different flavors.
  • There’s no need to add salt to the eggs, as potato chips are typically salty anyway. Adjust the seasoning if you are using low-salt chips.
  • Try Clotilde’s recipe for roast chicken with herbed butter and croutons.
1

In a medium bowl, beat the eggs lightly with a fork. In a second bowl, combine the potato chips, chives, and garlic flakes. Stir half into the eggs.

2

In a medium skillet, melt the butter over medium heat. When it foams, add the eggs. Cook the eggs for 2 minutes, then sprinkle the remaining chips over the surface. Cook for 1 more minute, or until the omelet is cooked to your taste. I like mine baveuse: still a little runny in the middle.

3

Fold the omelet in two and slide onto a serving plate. Serve immediately, before the chips lose their crunch, with a side of salad greens.

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Preparation Time5 MINUTES

Cooking Time5 MINUTES

Resting Time0 MINUTES

Serves2

LevelEasy


ingredients

4 large eggs
About 1 cup somewhat crushed salted potato chips (2½ ounces/70 g)
3 tablespoons finely chopped fresh chives
1 teaspoon dried garlic flakes
1 teaspoon unsalted butter or olive oil
Salad greens lightly dressed with a vinaigrette of your choice, for serving

 

Tips

  • This recipe halves easily.
  • Try using thicker chips, and you can play around with different flavors.
  • There’s no need to add salt to the eggs, as potato chips are typically salty anyway. Adjust the seasoning if you are using low-salt chips.
  • Try Clotilde’s recipe for roast chicken with herbed butter and croutons.
1

In a medium bowl, beat the eggs lightly with a fork. In a second bowl, combine the potato chips, chives, and garlic flakes. Stir half into the eggs.

2

In a medium skillet, melt the butter over medium heat. When it foams, add the eggs. Cook the eggs for 2 minutes, then sprinkle the remaining chips over the surface. Cook for 1 more minute, or until the omelet is cooked to your taste. I like mine baveuse: still a little runny in the middle.

3

Fold the omelet in two and slide onto a serving plate. Serve immediately, before the chips lose their crunch, with a side of salad greens.

SHOW MORE
SHOW LESS

We’re all accustomed to devouring cheese and chive flavoured crisps, or potato chips with chive dip, but what about an omelet version of this classic pairing? You might think it a little mad, but mix the two together and you get a quick and clever modern Parisian meal with bagfuls of flavour.

Here’s what Clotilde Dusoulier has to say about this recipe from her latest cookbook, Tasting Paris.

‘This omelet is on the menu at Lazare, the classic French restaurant that Michelin-starred chef Éric Frechon runs within Paris’s Saint-Lazare train station. As is the fashion in modern brasseries, Lazare features a semainier, a roster of seven dishes each available one day a week — a clever way to build anticipation, as well as encourage customers to come back again and again, until their collection is complete.

Thursday is lapin à la casserole (braised rabbit), Friday is brandade de morue (salt cod gratin), and come Saturday, the kitchen is ready to roll out potato chip omelets to eager diners and their offspring. I imagine I don’t have to sell you too hard on the idea of this dish. (I had you at “potato chip,” right?) It’s an easy one to make at home, and the perfect use for the crushed bits of chips at the bottom of the bag. (A recipe tester, who shall remain anonymous, said it was excellent hangover food.)’

Extract taken from Tasting Paris by Clotilde Dusoulier.

Potato chip and chive omelet / aux chips et ciboulette

1

In a medium bowl, beat the eggs lightly with a fork. In a second bowl, combine the potato chips, chives, and garlic flakes. Stir half into the eggs.

2

In a medium skillet, melt the butter over medium heat. When it foams, add the eggs. Cook the eggs for 2 minutes, then sprinkle the remaining chips over the surface. Cook for 1 more minute, or until the omelet is cooked to your taste. I like mine baveuse: still a little runny in the middle.

3

Fold the omelet in two and slide onto a serving plate. Serve immediately, before the chips lose their crunch, with a side of salad greens.

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

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