Potato Chip Omelette

Serves: —

main vegetarian egg potato

Ingredients

  • 5 large eggs
  • kosher salt
  • 28.4 g unsalted butter
  • 30.0 g fresh chives, chopped
  • finishing salt
  • Homemade Boursin Cheese
  • Homemade Potato Chips, lightly crushed

Homemade Boursin Cheese

  • 227 g cream cheese, room temperature
  • 56.8 g unsalted butter, room temperature
  • 28.4 g parmesan cheese, grated
  • 1 clove garlic, crushed
  • 30.0 g fresh parsley, chopped
  • 15.0 g fresh dill, finely chopped
  • 15.0 g fresh chives, finely chopped
  • 15.0 g fresh marjoram, finely chopped
  • 0.62 g freshly ground black pepper

Homemade Potato Chips

  • 680 g russet potatoes
  • 960 ml fry oil of choice
  • kosher salt
  • freshly ground black pepper

Potato Chip Tortilla

  • 8 large eggs
  • 28.2 g Homemade Boursin Cheese, more for serving
  • 3.0 g kosher salt
  • 1.25 g freshly ground black pepper
  • 85 g crinkle cut potato chips
  • extra virgin olive oil
  • fresh chives, chopped

Instructions

  1. Whisk the eggs in a large bowl with a pinch of kosher salt and beat vigorously.
  2. Strain into a separate bowl through a fine-mesh sieve.
  3. Preheat a 10-inch carbon steel pan over medium heat.
  4. Add the butter and once foamy and melted, add in the eggs, keeping them moving by shaking the pan and stirring vigorously over medium heat.
  5. Drop the heat to low, tilt the pan, shake, and push the egg toward the front of the pan.
  6. Pipe Homemade Boursin Cheese into the center of the omelet, roll and garnish.

Homemade Boursin Cheese

  1. Combine all ingredients in the bowl of a stand mixer, cream until fluffy, smooth, and homogenous.
  2. Transfer mixture to a piping bag and refrigerate.

Homemade Potato Chips

  1. Prepare potato slices, soak, fry until golden brown, season with salt and pepper.

Potato Chip Tortilla

  1. Whisk eggs, Boursin Cheese, salt, and pepper, fold in chips.
  2. Preheat nonstick pan with olive oil, cook omelette on both sides, garnish with more Boursin Cheese and chives.