12 large eggs
4 tablespoons heavy cream
1/2 teaspoon finely ground white pepper
1 tablespoon finely chopped fresh flat-leaf parsley
6 cups plain kettle-cooked black pepper potato chips
2 tablespoons butter
Preheat oven to 375F. In a large bowl, whisk the eggs, cream, white pepper and parsley together until combined. Fold in the potato chips until they are completely covered in egg mixture. Let rest for ten minutes until the chips have soften slightly.
Heat the butter in an ovenproof, 12-inch, nonstick skillet over medium-high heat, coat the bottom completely, skillet needs to be very hot. Carefully put the egg mixture and spread it evenly in the pan, immediately reduce the heat to low. Cook until the eggs are set and the bottom is golden but the eggs are still runny on the top, transfer the skillet to a preheated oven and bake until the eggs are completely set, 5-6 minutes.
To serve, invert a large flat plate over the pan and flip the pan to invert the omelet onto the plate. Let rest for a few minutes before cutting into wedges and serving.
~It’s a great day at the Cottage!