Potato Chip Omelet

030_Blai_Potato Chip Omelet_art_r1.jpg

 (Richard Blais)

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This recipe is a great last-minute brunch dish that does not require much preparation and is simple for home cooks to throw together with ingredients they already have in the house. By simply using a leftover bag of potato chips, you can create a delicious and innovative brunch dish that will excite your family or guests.


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


Step 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.

Step 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.

Step 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.