This recipe and edited excerpt comes from the cookbook Tasting Paris by Clotilde Dusoulier, who you may know from her blog Chocolate & Zucchini. The cookbook takes us into what French cuisine looks like today. Her deviled avocadoes are vegan, but the following dish is definitely not.
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. It's 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), and Friday is brandade de morue (salt cod gratin). Come Saturday, the kitchen is ready to roll out potato chip omelettes to eager diners and their offspring.
I had you at “potato chip,” right?
So I imagine I don’t have to sell you too hard on the idea of this dish. 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.)
This recipe halves easily, and works best with thicker chips. Feel free to play around with different flavors. Don't add salt to the eggs, as potato chips are typically salty, but adjust the seasoning if you are using low-salt chips. Since I like my omelette baveuse (still a little runny in the middle), the recipe reflects that.
| 4 | large eggs |
| 1 | cup (2 1/2 ounces) salted potato chips, somewhat crushed |
| finely chopped fresh chives | |
| 1/4 | teaspoon garlic powder |
| 1 | teaspoon unsalted butter or olive oil |
| 4 | large eggs |
| 1 | cup (2 1/2 ounces) salted potato chips, somewhat crushed |
| finely chopped fresh chives |
| 1/4 | teaspoon garlic powder |
| 1 | teaspoon unsalted butter or olive oil |
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