For Father’s Day or other special brunch, how about a Potato Chip Omelet?
This recipe, from the Idaho Potato Commission, finds yet another delicious way to serve Idaho® potatoes.
In addition to the fun of crushed potato chips in the omelet, there’s a chip-and-dip garnish.
Note that this recipe makes enough for a crowd. For a smaller portion, per omelet whisk 3 eggs (about ¾ cup) with 1/2 cup crushed potato chips, 1/2 cup cooked onions and 1 tablespoon snipped chives.
You can substitute sweet potato chips (photo #3) as you prefer.
1. COMBINE the sour cream sauce ingredients. Refrigerate until ready to serve.
2. COOK the onions with the butter and thyme in a large skillet over low heat, until softened and light golden brown, about 30 minutes.
3. WHISK 3 eggs per omelet (about ¾ cup or 6 oz.) with 1 ounce (about 1/2 cup crushed) potato chips, 1/2 cup cooked onions and 1 tablespoon chives. Add ham, bacon or sausage as desired.
4. HEAT an omelet pan or griddle over medium-high heat. Brush with melted butter or oil. Cook the eggs, pushing the cooked edges towards the center to make a 5-inch circle, about 1-inch thick. Cook just until the edges are set and the center is still liquid.
5. COVER and continue to cook on low heat, or broil to finish, until the omelet is puffed and lightly brown, about 1 minute. Alternatively, pour the eggs into a 5-inch-diameter x 1-inch-deep egg ring, and cook until done.
6. TURN the omelet out onto serving plate. Top with generous dollop of the sour cream sauce and garnish with snipped chives. Serve with chips on the side.
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