Potato Chip Omelette

Ingredients for Potato Chip Omelette

• 12 huevos grandes

• 3 tablespoons double cream

• 1/2 cucharadita de pimienta blanca recién molida

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1 cucharada de cebollino fresco picado

• 6 cups plain kettle-cooked crisps

• 2 tablespoons unsalted butter or vegetable oil

1. Preheat the oven to 191°C. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the crisps until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly.

2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes.

3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelette onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.