Chip Omelette by Eric Frechon

It’s funny how sometimes the humblest things catch you off guard. That’s exactly what happened the first time I made this omelette aux chips – Éric Fréchon’s version of a classic made… unusual, in the best way. The eggs are soft, just the right kind of creamy, and then you get this lovely crispness from the chips that almost confuse your tongue for a second – but then you smile mid-bite. It’s the kind of recipe that feels like a late-night curiosity, but turns into something you genuinely crave—which is exactly what it became for me.

Why You’ll Crave It

• It turns pantry staples into something surprising and clever (you probably have these ingredients already).
• The texture is a dream – silky eggs with a tender crunch from the chips.
• You can tailor it however you like, depending on your mood or what’s knocking around in the fridge.
• Takes less than 15 minutes – faster than hunger can really set in.
• It’s comfort food, but with a little wink of elegance – as if the omelette put on red lipstick.

The first time I made this, I laughed out loud at how much I loved it… and I had to make another five minutes later because I couldn’t stop thinking about that contrast.

What You’ll Need

• 4 large eggs: fresh and at room temperature makes them whip up more fluffily
• 30 grams of butter: I prefer unsalted, and I don’t skimp – it’s what makes the edges golden and the center so soft
• Salt, to taste: a small pinch in the eggs is plenty, especially if your chips are seasoned
• Black pepper, to taste: freshly cracked if you can, it gives a little warmth
• 100 grams of potato chips: basic sea salt crisps are lovely, but paprika chips are a favorite of mine too

Easy How-To

Crack and Whisk

Crack all four eggs into a mixing bowl. I usually pause here for a second – always feels kind of sacred. Whisk them well with a fork or whisk until they’re one yellow smooth liquid. Add the salt and pepper here if you like, just a light hand, especially if your chips are already salty.

Butter, Melted Gold

Heat a nonstick pan over medium heat and add the butter. Let it melt, gently, without rushing it. You want it sizzling just slightly, not browning too fast. Tilt the pan around so it coats all the edges – no spot left dry.

Pour In the Eggs

Once the butter’s melted and foaming slightly, pour in the eggs. Gently swirl the pan so the mixture spreads evenly. The edges will start to set quickly, and that’s good – don’t touch it yet.

Enter the Chips

When the top is still shiny but the bottom’s holding its shape, scatter your potato chips across the surface. They’ll soften just a little – that’s what you want – enough so they meld with the egg but still keep their character.

Let it Cook (But Not Too Long)

Let the omelette keep cooking for another minute or so. I usually lower the heat just a touch here to prevent burning. You can loosely cover the pan if you’re nervous about the top being too runny – totally up to you.

The Fold

Now the moment – the fold. Slide a spatula gently under one side and fold the omelette in half. It’s okay if a few chips peek out or it’s not perfectly aligned. That’s part of the charm.

Serve Hot, and Quickly

Slide it onto your plate while it’s still warm, maybe with a few more chips on the side if you’re feeling cheeky. A pinch of herbs on top doesn’t hurt either.

Good to Know

• If your chips are flavored (like barbecue or paprika), it changes the character of the omelette in surprising ways… some good, some chaotic. Try, taste, adjust.
• Undercooking slightly is actually your friend here. The residual heat finishes cooking the middle on the plate – and makes it feel lusciously soft inside.
• Don’t use thick or kettle-style chips – they won’t integrate the same way. You want something crisp but delicate, like classic French-style crisps.

Serving Ideas

• Serve it with a lightly dressed green salad – sharp vinaigrette cuts through the richness and gives balance
• Pair it with a glass of chilled white wine, something dry but not too brash (I had Chablis with it once and it was… perfect)
• Or just toast and a cup of milky coffee, especially if it’s late morning and you haven’t eaten yet

Top Tricks

• Don’t overwhisk your eggs – just enough to blend but not so much that they’re frothy or airy, or you’ll lose the creaminess
• Let the chips sit on the eggs for about 20–30 seconds before folding – they absorb just enough while still keeping texture
• If you want a fluffier omelette, add a teaspoon of water or cream to your egg mix before whisking

Frequently Asked Questions

Can I use flavored chips for this omelette?

Yes, definitely, but taste them first. Some flavored chips (like sour cream or cheese) can overpower the eggs. I find paprika or plain salted works best – but follow your craving.

How do I keep the omelette from sticking?

Use plenty of butter and a nonstick pan – and make sure your pan is properly hot before the eggs go in. Tilt it around so no edge is dry.

What if I don’t want to fold the omelette?

You don’t have to. Just let it cook flat and serve it open-style, like a frittata. It’s a bit less elegant maybe, but just as delicious.

Can I add cheese or herbs?

Of course. I love a sprinkle of chives or a dusting of grated Comté. Go gently though – the chips already give a lot of flavor.

Is this good for dinner?

Yes! It’s one of those rare anytime meals. Light enough for lunch, satisfying enough for dinner, especially with a salad and good bread.