The Potato Chip Omelette, a unique twist on the classic French breakfast dish, combining the satisfying crunch of potato chips with the creamy indulgence of Boursin Herb and Garlic cheese. This innovative recipe transforms a simple omelette into a culinary delight that is both simple to make and bursting with flavor and texture. Created with pasture-raised eggs, a hint of garlic powder, and the crunch of healthy potato chips, this dish promises a savory experience like no other. So, grab your frying pan and get ready to embark on a gastronomic adventure with the potato chip Omelette, where every bite is a delightful surprise of textures and tastes. If you haven’t seen this show on Hulu, you may want to check it out.
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Watch the potato chip omelette as it is made on the Hulu series, The Bear : ua-cam.com/video/QSOuWhCsYfE/v-deo.htmlsi=tXGiojzHglZPubbg
Potato Chip Omelette
Ingredients:
3 large eggs, pasture raised if possible
3 Tbsp of Boursin Herb and Garlic cheese
1 Tbsp. pasture raised butter, plus a little for rubbing on omelet at the end
Pinch of salt
¼ tsp. Garlic powder
Handful of Siete potato chips, because they use avocado oil!
1 Tbsp. fresh chopped chives
2 tsp. Extra virgin olive oil
8 inch nonstick frying pan
Directions:
Crack the eggs into a strainer over a bowl. Whisk with a fork until the eggs filter through. Add a pinch of salt and the garlic powder and whisk again.
Place the Boursin cheese into a quart ziploc back and push it into one corner of the bag. Push out the air from the bag and seal it up. Lay the bag on the counter for a good 20 minutes to soften.
Heat up the frying pan over medium low heat and add the butter and olive oil. Swirl the two in the pan and when the butter bubbles up, add the eggs. Immediately stir the eggs with a silicon spatula and shake the pan. You want the eggs to cook slowly so as to not brown the bottom. You can always remove the pan from the heat for a few seconds if it seems to be cooking too quickly.
Once the eggs have set slightly but are still moist, snip off the corner of the ziploc bag with the cheese and squeeze some onto the omelete down the middle but to one side a bit. Take the spatula and begin to roll the egg over itself and then over the cheese continuing until you have just a little left to roll. Try to roll the omelette over until the seam side is down. Let it cook in the pan for another 30 seconds and pour it out onto your serving plate.
Rub the omelete with a small pat of butter to coat the outside of it. Then garnish with chopped chives and finish with crushed potato chips. Eat and enjoy!
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Rockin Robin
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