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
cup (2 1/2 ounces) salted potato chips, somewhat crushed
finely chopped fresh chives
teaspoon garlic powder
teaspoon unsalted butter or olive oil
- 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.
- 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.
- This recipe is a Community Pick!