Potato Chip Omelette is a unique twist on the Spanish Frittata. Crisp potato chips add crunch and flavor to your regular omelette for delicious layer of yum!
G’s a big fan of Rachel Ray and every morning, you’ll find him glued to the TV watching his favorite bubbly chef. He surprised me for brunch today with this potato chip omelette after watching one episode featuring Top Chef’s winner, Richard Blais, who came up with this uniquely delicious spin on Spanish frittata.
If you’re looking for a fun item to add to your breakfast or brunch menu, potato chip omelette definitely deserves a place on your list! Kettle-cooked potato chips are used in place of regular potatoes, giving your otherwise boring omelette delightful layers of crunch. To easily switch up the taste, try different potato chip flavors such as cheddar, barbecue or jalapeno. Enjoy!
Potato Chip Omelette
- 2 strips bacon, chopped
- 4 eggs, beaten
- 1/4 cup cheddar jack cheese, shredded
- 1 tablespoon heavy cream
- 1 tablespoon green onions, chopped
- 3 ounces kettle-cooked potato chips
- salt and pepper to taste
- nonstick cooking spray
- In a pan over medium heat, add bacon and cook until crisp and lightly browned. Remove from pan and drain on paper towels.
- In a bowl, combine beaten eggs, heavy cream, bacon, green onions, and cheese. Gently fold in potato chips and allow to slightly soften. Lightly season with salt if necessary and generously with pepper.
- Grease sides and bottom of a 6-inch cast-iron or ovenproof skillet with nonstick cooking spray. Heat over medium heat.
- Add egg-potato chip mixture to skillet and gently pat down. Cook for about 2 to 3 minutes or until eggs begins to set.
- Remove from stove and transfer to a 375 F oven. Continue to cook for about 8 to 10 minutes or until eggs are completely set.
- Gently slide into a serving plate and let cool for about 3 to 5 minutes before cutting into wedges.
- Garnish with additional crisp bacon and green onions, if desired. Serve immediately.