Potato Chip & Chive Omelette

April 23, 2018
1 Ratings
Photo by Julia Gartland
  • Serves 2
Author Notes

This recipe comes from the cookbook Tasting Paris by Clotilde Dusoulier. It's on the menu at Lazare, the classic French restaurant that Michelin-starred chef Éric Frechon runs within Paris’s Saint-Lazare train station.

Note: This recipe halves easily. This works best with thicker chips, and you can play around with different flavors. No salt is added to the eggs, as potato chips are typically salty. Adjust the seasoning if you are using low-salt chips. —clotilde

What You'll Need
  • 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
  1. In a medium bowl, beat the eggs lightly with a fork. In a second bowl, combine the potato chips, chives, and garlic. 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. 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.

See what other Food52ers are saying.

  • Cynthia Hunt
    Cynthia Hunt
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  • Stacy Isabel
    Stacy Isabel
Clotilde Dusoulier is a French food writer based in Paris. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats. An enthusiastic explorer of flavors and observer of culinary trends, she contributes to international food and travel magazines, and writes cookbooks and guidebooks. She lives in the Montmartre neighborhood of Paris with her boyfriend and their young son.

8 Reviews

Cynthia H. July 31, 2021
I bet Torres black truffle potato chips would be amazing used in this recipe!
Kimbees54 August 1, 2021
And the ham!
Joz L. October 2, 2018
I sauted green onions diced, in 1 T oilive oil and 2 T butter with crushed garlic. Took the pan off the heat and added torn baby spinach and garlic parsley salt. Then added it to the omelette on top of the crushed cips, and a handful of grated cheese. OMG.
Amanda H. June 3, 2018
This was a great last-minute dinner to make for my kids and me. They loved the subversiveness of adding potato chips to. an. omelet! I didn't have chives so I used red scallion, thinly sliced and then chopped. I chose olive oil over butter and probably used more like a tablespoon (paranoid about omelets sticking!). Also, my omelet folding technique is a little rusty, so I might finish this like a frittata -- in the oven -- next time. Don't skip the garlic powder -- it makes the recipe!
FrugalCat April 28, 2018
Once you start experimenting with flavored potato chips (sour cream and onion is a winner, barbecue not so much) it's even more fun.
Stacy I. April 26, 2018
you had me at potato chip. I may never make pre-chip-revelation-eggs again
Panfusine April 26, 2018

The potato chips on eggs (wafer par eeda) is a beloved Parsi dish included in the category of the article by Meher Mirza. Deliciously small world!
Lisa April 24, 2018
Potato chip omelettes are the best! I've been making them for years, ever since I realized they are sort of a quickie version of a spanish potato-egg tortilla. The chips melt into the omelette and give it that same texture (as a tortilla)