Potato Chip Omelet Fluffy (Printable Version)
Eggs meet crispy potato chips for a savory, speedy Spanish-inspired omelet with a fluffy texture.
# What You'll Need:
→ Eggs
01 - 4 large eggs
→ Dairy
02 - 2 tablespoons whole milk or cream
→ Chips
03 - 2 cups plain salted potato chips
→ Aromatics
04 - 1 small shallot, finely chopped (optional)
→ Herbs
05 - 1 tablespoon chopped fresh parsley (optional)
→ Seasoning
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/8 teaspoon salt, or to taste
→ Cooking Oil
08 - 1 tablespoon olive oil
# Steps to Follow:
01 - In a large mixing bowl, lightly whisk the eggs with milk or cream, salt, and pepper until fully blended.
02 - Gently fold in the potato chips, ensuring they soak for 2 to 3 minutes until softened but retain slight crunch.
03 - If using, mix in the chopped shallot and parsley for additional freshness.
04 - Warm olive oil in a nonstick skillet, approximately 8 inches in diameter, set over medium heat.
05 - Pour the egg and chip mixture into the skillet. Allow to cook undisturbed for 2 to 3 minutes until edges begin to set firmly.
06 - Using a spatula, gently lift the edges and tilt the pan to let uncooked egg flow beneath for even setting.
07 - Once the center is mostly set yet slightly runny (after about 5 to 6 minutes), invert the omelet using a plate or spatula and return to the skillet for 1 to 2 more minutes until golden and fully cooked.
08 - Transfer onto a plate, slice, and serve immediately while warm.
# Additional Tips::
01 -
- Uses only a handful of everyday ingredients you likely have on hand
- Ready in just fifteen minutes from start to finish
- A fun take on tortilla española that still satisfies tradition-seekers
- Delivers big flavor with minimal effort and cleanup
02 -
- Rich in protein and vegetarian friendly
- Perfect as a make-ahead brunch centerpiece
- Reheats well and holds together even at room temperature
03 -
- Letting the chips soak just long enough helps them soften and meld with the eggs without losing all their crunch
- Always preheat your skillet so the omelet forms a golden crust without sticking
- If nervous about flipping use the plate method which avoids breakage and looks impressive when you reveal the browned underside