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POTATO CHIP OMELET INSPIRED BY THE BEAR
1,743,340 views A simple but very much appreciated upgrade to the humble omelet.
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Potato Chip French Omelet
5 whole large eggs
As need kosher salt
2 tbsp unsalted butter + more for finishing
¼ cup fresh chives, chopped
As needed finishing salt
Homemade Potato Chips, lightly crushed
For the Homemade Boursin Cheese
1 (8 oz) block cream cheese, room temperature
4 tbsp unsalted butter, room temperature
1 oz parmesan cheese, grated
1 clove garlic, crushed
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp fresh marjoram, finely chopped
¼ tsp freshly ground black pepper
For the Homemade Potato Chips
1 ½ lb russet potatoes
32 oz fry oil of choice
To taste kosher salt
To taste freshly ground black pepper
For the Potato Chip Tortilla
8 whole large eggs
¼ cup Homemade Boursin Cheese + more for serving
½ tsp kosher salt
½ tsp freshly ground black pepper
3 oz crinkle cut potato chips
As needed extra virgin olive oil
To garnish: fresh chives, chopped
DIRECTIONS
1.
For the Potato Chip French Omelet
1.
Whisk the eggs in a large bowl with a pinch of kosher salt and beat vigorously. Strain into a separate bowl through a fine-mesh sieve.
5 whole large eggs
As need kosher salt
2.
On the stovetop, preheat a 10-inch carbon steel pan over medium heat.
3.
For the Homemade Potato Chips
1.
Add the butter and once foamy and melted, add in the eggs and make sure to keep it moving by shaking the pan and stirring the eggs vigorously over medium heat.
2 tbsp unsalted butter + more for finishing
5 whole large eggs
2.
Drop the heat down to low. Tilt the pan away from oneself and shake it pushing the majority of the egg toward the front of the pan.
3.
Pipe the Homemade Boursin Cheeese into the center of the omelet, then using a rubber spatula, begin rolling the omelet starting from the front end of the pan and stopping once reached halfway. Roll the other half of the omelet over itself to complete the roll.
For the Homemade Boursin Cheese
4.
Quickly, but carefully, remove it from the pan by inverting the omlet onto a plate.
5.
Rub more butter on the exterior of the omelet, then garnish with chopped chives, finishing salt, and potato chips.
¼ cup fresh chives, chopped
As needed finishing salt
Homemade Potato Chips, lightly crushed
6.
For the Homemade Boursin Cheese
1.
Combine all of the ingredients in the bowl of a stand mixer. Using the paddle attachment, cream the mixture until fluffy, smooth, and homogenous.
1 (8 oz) block cream cheese, room temperature
1 oz parmesan cheese, grated
2 tbsp fresh parsley, chopped
1 clove garlic, crushed
4 tbsp unsalted butter, room temperature
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp fresh marjoram, finely chopped
¼ tsp freshly ground black pepper
2.
Transfer the mixture to a piping bag and refrigerate until ready to use.
3.
For the Homemade Potato Chips
1.
Prepare a large bowl with cold water. Thinly slice the potaotes using a mandolin fitted with a serrated blade.
1 ½ lb russet potatoes
2.
Transfer the slice potatoes to the cold water and let soak for 30 minutes at room temperature.
3.
Drain, rinse, and pat dry the sliced potatoes.
4.
Add the fry oil to a high-walled skillet and heat to 350 °F. Prepare a large sheet tray with an even layer of paper towels.
5.
Fry the potato slices for 3-4 minutes or until golden brown and crisp. Transfer the fried chips to the prepared sheet tray and season immediately with salt and pepper.
32 oz fry oil of choice
To taste kosher salt
To taste freshly ground black pepper
6.
Serve immediately or let cool to room temperature and store in an air tight container at room temperature until ready to serve.
7.
For the Potato Chip Tortilla
1.
Whisk together the eggs, Homemade Bousin Cheese, salt, and pepper in a medium bowl. Fold in 3 ounces of the chips and set aside for 5-10 minutes or until the chips have absorbed some of the egg mixture.
8 whole large eggs
¼ cup Homemade Boursin Cheese + more for serving
½ tsp kosher salt
½ tsp freshly ground black pepper
2.
Preheat a 10-inch nonstick pan with 1-2 tablespoon of olive oil over medium heat. Add the chip/egg mixture to the skillet and swirl and/or shake the pan for 30 seconds - 1 minute to evenly distribute the egg mixture. Cook for 3-5 minutes or until the bottom of the omelette has set but the top is still mostly wet.
As needed extra virgin olive oil
3 oz crinkle cut potato chips
3.
Place a large dinner plate over the skillet, then carefully invert the skillet to remove the omelette from the pan. Add another 1-2 tablespoons of oil to the pan, then slide the omelette, set-side up, back into the skillet to finish cooking. Cook for an additional 1 ½ - 2 minutes or until the bottom of the omelet is set.
4.
Remove the omelet from the skillet and garnish more Bousin Cheese and chopped chives.
To garnish: fresh chives, chopped
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