The "Potato Chip" Omelet
The "Potato Chip" Omelet
Have you tried it yet? Everyone is drooling over the trending omelet made on the show "The Bear." But did you know it was made in an All-Clad D3 Stainless Steel Egg Perfect Pan? With that being said we asked our Resident Chef Derek to recreate the crave worthy breakfast using the exact pan used to create the dish.
|BREAKFAST & BRUNCH
- 3 large eggs
- 1 tablespoon plus 1 teaspoon of cold butter
- fresh chives sliced thin
- 1/3 of packaged Boursin cheese or make your own homemade Filling
- 5 sour cream and onion potato chips (preferred ridge chips)
(Mix together and place into a piping bag (or a ziploc bag if a piping bag is not available)
- 1/3 cup mascarpone cheese
- 1 teaspoon chopped parsley
- 1 clove of garlic grated
- 1/2 teaspoon of salt
- 1/4 teaspoon of fresh cracked black pepper
- 1/2 teaspoon good olive oil
- Over a mixing bowl fitted with a fine mesh sieve, crack your eggs and mix vigorously until the velvety eggs drop into the mixing bowl leaving the thick portion of the egg white behind to discard. (You can skip this step if not available. This step leaves a more refined product on appearance for that chef's kiss.)
- Season the eggs with salt and pepper to taste.
- Over medium heat, heat 1 tablespoon of butter in your D3 Stainless Steel Egg Perfect Pan. When the butter is melted and bubbling, pour the eggs into the pan. Reduce the heat to medium low.
- Shake the pan in a circular motion while using a nonstick spatula to keep the eggs on the sides clean as possible. You are essentially scrambling the eggs a bit while performing this technique. Continue to do this for another 2 to three minutes or until the eggs are set in the pan with the topmost layer of the mixture still moist and runny.
- Using the piping bag, pipe a layer of the creamy cheese filling across the edge closets to you.
- Turn off the heat and roll the omelet with the spatula starting at the side closest to you with the filling, rolling it to the unfilled side. Once it is at its last point of rolling, bring to a plate and roll it onto the plate. Roll the remaining cold butter all around the top of the omelet. Top with fresh chives and crumbled chips.
- The first bite will be the a-ha! moment you were hoping to have when you first saw this dish on the show.
When I saw the omelet made on the show I looked up what was being piped into the pan. What I found was Boursin cheese, described as a cream cheese consistency with garlic and herbs. I whipped up something similar instead to give my own spin to the receipe that definitely did not compromise on flavor.
All-Clad Resident Chef Derek Finocchiaro
All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.