Just Chips and Eggs—Elegant Enough for Brunch, Easy Enough for Midnight Cravings

Sometimes, the simplest recipes are the ones you end up loving the most. This three-ingredient wonder—made from potato chips, eggs, and a touch of oil—is shockingly satisfying, wildly easy, and irresistibly crisp-tender. Whether you’re pulling together a last-minute dinner, hunting for an easy brunch idea, or craving something cozy and salty late at night, this clever potato chip omelet has your back. Best of all? It takes less than 10 minutes to make from start to finish.

The secret to this dish is letting the potato chips soak just enough to soften into the eggs without losing their character. The result is a golden, slightly puffed omelet with a fluffy center and crackly edges. It’s the kind of comfort food that feels like cheating—but tastes like something from a European café. And yes, you can absolutely call it a tortilla Española shortcut. Here’s how to pull it off with zero stress and maximum flavor.

Ingredients

• 7 to 8 large eggs
• 4 ounces (115g) of potato chips (plain, ridged, or lightly salted work best)
• 2 tablespoons of oil (olive or neutral)
• Salt and black pepper (optional, to taste)

Step-by-Step: How to Make This Potato Chip Omelet

1. Crack and beat the eggs.
In a large bowl, crack your eggs and beat them thoroughly with a fork or whisk until the yolks and whites are fully combined. This ensures the omelet cooks evenly and fluffs nicely when broiled.

2. Add the chips and soak.
Crush the chips gently by hand as you add them into the eggs, and give them a light stir to coat. Let the mixture sit for one minute—this softens the chips just enough to meld into the eggs while still offering bite.

3. Preheat the pan and cook.
Heat 2 tablespoons of oil in a 10-inch skillet over medium heat. Once hot, pour in the egg-and-chip mixture. Let it cook undisturbed for a few minutes, until the bottom is just about set but the top remains wet.

4. Finish under the broiler.
Carefully transfer the skillet to your oven’s broiler. Broil for about 2 minutes, just until the top is cooked through but still moist in the center. Keep a close eye—things move fast under high heat!

Tips for the Best Chip Omelet Ever

• Go easy on the salt – Potato chips are already salty, so you may not need to add any extra. If you love a peppery kick, a sprinkle of black pepper over the top before broiling does wonders.
• Don’t skip the soak – That one-minute soaking step is key. It gives the chips time to absorb moisture and integrate into the eggs, creating that tender, cohesive texture that makes this dish sing.
• Broil, don’t bake – While you could finish it in the oven, the broiler gives you the best texture—set edges with a just-set top, without overcooking the center. It also adds a light golden finish that’s visually (and texturally) perfect.

Customization Ideas

• Add-ins that don’t overcomplicate things – Throw in a handful of shredded cheese (cheddar, manchego, or Swiss work beautifully), finely chopped parsley or chives, or a teaspoon of smoked paprika for an extra pop of flavor.
• Try flavored chips—yes, really – This works great with plain chips, but sour cream & onion, barbecue, or even salt & vinegar chips offer new takes. Each flavor brings a different personality—just be sure to taste before seasoning.
• Make it mini – Want cute, crispy-edged individual servings? Divide the mixture into muffin tins and broil until set. Perfect for a brunch spread or on-the-go meal prep.

You know a recipe is golden when you try it once and it instantly becomes a part of your weekly rotation. This potato chip omelet is precisely that kind of dish—zero stress, infinite potential. It’s filling enough to stand alone, but also pairs beautifully with a side salad, toast, or a quick green smoothie if you want to round things out.

Whether you’re feeding yourself or surprising guests with something quirky yet comforting, this three-ingredient miracle is proof that pantry staples and a little creativity can go a long way. Keep chips in your cabinet, eggs in your fridge, and you’re never more than 10 minutes from something warm, delicious, and totally satisfying.