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
(2 1/2 ounces) salted potato chips, somewhat crushed
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.
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.