Potato Chip Omelette
Serves 1
10 mins prep
8 mins cook
18 mins total
Making French rolled omelettes takes some practice & technique, but if I can do it… you can too. Inspired by @thebearfx, this omelette features ruffled sour cream & onion chips. Next, I wanna try it with salt & vinegar chips!
0 servings
In a bowl, crack in the eggs and add in milk and about 1 tsp salt. Mix very very well, until no stringy parts of the eggs remain and the whole mixture is uniform in color and texture. Heat a small nonstick pan over medium and spray it with cooking spray. Add in the egg mixture and stir it frequently. It should be slowly cooking/curdling, but keep the heat relatively low. Once it’s moderately curdled, turn off the heat and allow the eggs to sit. After a few minutes, use a rubber spatula to lift up the edges and see if they’re cooked. At this point, add in the Boursin cheese. Using a rubber spatula, carefully roll the omelette into itself until you can get it fully rolled. Then, scoot it off of the pan and onto a plate. Rub a small pad of butter on the exterior of the omelette and garnish with chives. Crumble up a handful of the potato chips and add those on top. Enjoy!
