Photo: Jennifer Causey; Styling: Claire Spollen
Serves 2 (serving size: 1/2 omelet)

Say hello to next-level breakfast for dinner. Inspired by a traditional crispy, potato-studded Spanish tortilla, our quick-fix fluffy omelet is topped with potato chips for a touch of crunch.

How to Make It

Step 1

Heat a medium nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add onion and garlic; cook 6 minutes, stirring frequently. Remove onion mixture from pan; set aside.

Step 2

Combine 1 tablespoon oregano, salt, pepper, and eggs in a small bowl, stirring with a whisk. Stir in half of crumbled potato chips. Return pan to medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange onion mixture evenly over center of omelet. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate; cut in half. Sprinkle halves evenly with remaining 1 tablespoon oregano and remaining potato chips.

Ratings & Reviews

Pretty good

January 21, 2018
I really didn't care for the soggy chips inside the omelet so I probably won't make this again.  But the flavors were good and I can see how people would like it.

I liked it..

March 10, 2016
The chips added a nice crunch, but the rest of the family thought it had "too much flavor" or picked out the onions. 


December 31, 2016
So delicious & fun to make. The chips in the egg mixture actually become tender! My dried oregano cooked fine into the egg. In the future I'll try other herbs, as well as chip flavors. I may also leave off the crunchy chip topping, then have toast or another carb on the side. I also want to try to double it because it's so good! Excellent recipe