Cooking through Clotilde Dusoulier’s Tasting Paris: 100 Recipes to Eat Like A Local we discovered our new favorite breakfast.
The way you make an omelet is a world of endless possibilities. You can have it the French way (my preference most of the time): pale on the outside with no color and soft on the inside. Or you can have it browned in spots and a little messy. Either way, the ingredients tucked inside are what people go crazy for. A mix of vegetables, meats, cheeses, and herbs tend to be the stars of the egg-focused breakfast. But potato chips? My response would usually be "You must be crazy." That is, until I flipped through the pages of Clotilde Dusoulier’s Tasting Paris: 100 Recipes to Eat Like A Local.
Dusoulier’s new cookbook is like taking a trip to the magic city of Paris. In it are classic French recipes you'd expect, like roast chicken and lentil soup, as well as dishes evocative of modern life in Paris like Rye and Red Miso Bread. Dusoulier packages all of her favorite recipes into one striking book to bring the city of light to life. The collection is made up of Dusoulier’s own recipes inspired by her life in Paris, as well as those from her favorite restaurants.
The recipes are presented according to time of day, from morning to late night. Tucked inside the Noon section lies one that at first might seem decidedly un-French: A Potato Chip & Chive Omelet. Yes, an egg omelet featuring the salty and crispy snack. Surprisingly, the omelet is featured on the menu at Lazare, a classic French restaurant within Paris’ Saint-Lazare train station led by Michelin-starred chef Éric Fréchon. On Saturdays, this crave-worthy omelet shines. I had to try this genius idea as soon as possible, and it's even better than it sounds.
aux chips et ciboulette
4 large eggs
About 1 cup somewhat crushed salted potato chips
3 tablespoons finely chopped fresh chives
1 teaspoon dried garlic flakes
1 teaspoon unsalted butter or olive oil
Lightly dressed salad greens, for serving
How To Make It
In a medium bowl, beat the eggs lightly with a fork. In a second bowl, combine the potato chips, chives, and garlic flakes. Stir half into the eggs.
In a medium skillet, melt the butter over medium heat. When it foams, add the eggs. Cook the eggs for 2 minutes, then sprinkle the remaining chips over the surface. Cook for 1 more minute, or until the omelet is cooked to your taste. I like mine baveuse: still a little runny in the middle. Fold the omelet in two and slide onto a serving plate. Serve immediately, before the chips lose their crunch, with a lightly dressed salad.
RELATED: This Super Fast Breakfast Hack Will Spice up Your Eggs
Dusoulier points out that this recipe can be halved easily, and works best with thicker chips (they won't lose their crunch). Feel free to play around with different flavors—I would bet BBQ chips could knock it out of the park. No salt is added to the eggs intentionally since chips are salty on their own, a good rule of thumb whenever you're adding a salty cheese or filling to an omelet.
Baveuse, is a French culinary term meaning a bit runny or undercooked, but might not be the ideal for everyone. Personally, I like an omelet a little underdone for the moisture it provides, but cook yours 2 to 3 more minutes if you prefer the eggs to be set.
Tasting Paris is a peek into the everyday lives of modern Parisians and Dusoulier's recipes make French food easy and accessible. We promise you’ll want to make much more than just this omelet stuffed with potato chips.
Recipe reprinted from Tasting Paris: 100 Recipes to Eat Like a Local. Copyright © 2018 by Clotilde Dusoulier. Photographs copyright © 2018 by Nicole Franzen. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.