Modern and classic Parisian recipes abound in Tasting Paris, by renowned blogger and author Clotilde Dusolier of Chocolate & Zucchini. Pick up a copy and freshen up your French repertoire in time for your next gathering. This potato chip and chive omelet is a chic, texturally pleasing riff on a classic French egg preparation.
This omelet is on the menu at Lazare, the classic French restaurant that Michelin-starred chef Éric Frechon runs within Paris’s Saint-Lazare train station. As is the fashion in modern brasseries, Lazare features a semainier, a roster of seven dishes each available one day a week — a clever way to build anticipation, as well as encourage customers to come back again and again, until their collection is complete.
Thursday is lapin à la casserole (braised rabbit), Friday is brandade de morue (salt cod gratin), and come Saturday, the kitchen is ready to roll out potato chip omelets to eager diners and their offspring. I imagine I don’t have to sell you too hard on the idea of this dish. (I had you at “potato chip,” right?) It’s an easy one to make at home, and the perfect use for the crushed bits of chips at the bottom of the bag. A recipe tester who shall remain anonymous said it was excellent hangover food.
- 4 large eggs
- About 1 cup somewhat crushed salted potato chips (2 1/2 ounces)
- 3 tablespoons finely chopped fresh chives
- 1 teaspoon dried garlic flakes
- 1 teaspoon unsalted butter or olive oil
- Salad greens lightly dressed with Bistro Vinaigrette, for serving
For the omelet
In a medium bowl, beat the eggs lightly with a fork. In a second bowl, combine the potato chips, chives and garlic flakes. Stir half into the eggs.
In a medium skillet, melt the butter over medium heat. When it foams, add the eggs. Cook the eggs for 2 minutes, then sprinkle the remaining chips over the surface. Cook for 1 more minute, or until the omelet is cooked to your taste. I like mine baveuse: still a little runny in the middle. Fold the omelet in two and slide onto a serving plate. Serve immediately, before the chips lose their crunch, with a side of salad greens.