
Richard Blais' Potato Chip Omelette

Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…

This Woman Lost Her House To a Fire On The Same Day Rachael Did …

How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…
Ingredients
- 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
Preparation
Preheat 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 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.