The Easy 15 Min Potato Chip Omelet Recipe You’ll Crave

Potato Chip Omelet Recipe | Easy 15 Min Brunch - This quirky omelet is a fun twist on the classic Spanish tortilla, combining potato chips with eggs.

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Course: Breakfast

Cuisine: Mediterranean

Keyword: 15 Min Recipe, Comfort Food, Easy Brunch, Potato Chip Omelet, quick dinner, Vegetarian Omelet

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: omelets

Calories: 350kcal

4 large Eggs Opt for organic or free-range for best flavor.
1/4 cup Whole Milk Or cream, plant-based milk works too.
2 cups Plain Salted Potato Chips Try unique flavors for a fun twist.
1 small Shallot Optional, can substitute with onions.
2 tablespoons Chopped Fresh Parsley Optional, can substitute with chives or dill.
1 pinch Freshly Ground Black Pepper Adjust to taste.
1 teaspoon Salt Adjust based on the saltiness of chips.
2 tablespoons Olive Oil Heart of Mediterranean cooking!

In a bowl, whisk together large eggs with whole milk, salt, and pepper until smooth and cohesive.
Gently fold in the plain salted potato chips, allowing them to soak for about 2-3 minutes.
If using shallots and parsley, mix them into the egg-chips mixture.
In a nonstick skillet over medium heat, warm the olive oil until shimmering.
Pour the egg-chips mixture into the skillet, cooking undisturbed for about 2-3 minutes.
With a spatula, gently lift the edges of the omelet, tilting the pan to allow uncooked egg to flow underneath.
Once mostly set but still slightly runny in the center, carefully flip it using a plate or spatula.
Cook for another 1-2 minutes until golden and fully cooked through.
Slide onto a plate, slice into wedges if desired, and serve warm.

Optional: Garnish with additional chopped herbs for a fresh touch. Store leftovers tightly covered in the fridge for up to 2 days.