Potato Chip Omelette

Ingredients for Potato Chip Omelette

• 12 large eggs

• 3 tablespoons double cream

• 1/2 teaspoons freshly ground white pepper

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1 tablespoon minced fresh chives

• 6 cups plain kettle-cooked crisps

• 2 tablespoons unsalted butter or vegetable oil

1. Preheat the oven to 191°C. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the crisps until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly.

2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes.

3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelette onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.