12 large eggs
3 tablespoons heavy cream
1/2 teaspoon finely 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
Preheat oven to 375F. 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 egg mixture but try not to crush the chips too much. Let stand for ten minutes until the chips soften slightly.
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 put 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 golden but the eggs are still runny on the top, transfer the skillet to a preheated oven and bake until the eggs are completely set, 3-4 minutes.
To serve, invert a large flat plate over the pan and flip the pan to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.