Potato Chip Omelette

Ingredients for Potato Chip Omelette

• 12 ovos grandes

• 3 tablespoons double cream

• 1/2 teaspoons freshly ground white pepper

• 1 colher de sopa de salsa fresca de folha lisa finamente picada

• 1 colher de sopa de cebolinha fresca picada

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.