Recipe: Potato Chip Omelet Sandwich
Serves: 1 in a jiffy
Coffee: Savoia – Vietnamese style
If you think stuffing a handful of potato chips into a sandwich is weird, you’ve obviously never visited our hometown of Philadelphia. We live in snack food wonderland, right on the edge of America’s mightiest potato chip producing region, a fact that can be traced back to this area’s German heritage and entrepreneurial spirit. Farmers were always looking for a way to earn extra money, and many sold potato chips at small local food stands and even door-to-door. And the kettle chip, a Pennsylvania Dutch technique used to produce a crisp curled chip with a harder bite, is just another of our regional specialties gone national. So national that potato chips are America’s number one snack, and Pennsylvania is one of the country’s leading producers (if not first) in the growing of chipping potatoes, horticulturally adapted (meaning naturally) to be as round as a baseball with no “eyes,” making them easier to peel. We’re just saying.
8 inch length French baguette, sliced lengthwise with soft insides slightly scooped out to make room for the chips
2 Tablespoons Boursin (garlic and herbs type is our favorite)
3 eggs whisked with 2 tablespoons snipped chives, a pinch of se salt and a few cracks of freshly ground black pepper
Olive oil (about 2 teaspoons)
Handful potato chips, plain or flavor of your choice (No such thing as a bad chip. Weird – yes; bad – no.)
Spread the Boursin on both sides of the bread, and set aside (leaving the bread open, with the surfaces exposed).
Heat a medium-sized non-stick sauté pan over medium-high heat, and add just enough olive oil to coat the bottom of the pan. Heat until the oil starts to shimmer. Pour in the beaten eggs, reduce the heat to medium, and cook, using a plastic spatula to run lightly around the edges of the omelet to keep it from sticking. When the bottom of the omelet has set and the top is just still just a little runny (depends upon how much heat you’re giving it), use the spatula to fold the omelet over itself in thirds so it is roughly the size of the baguette. Tip the omelet out onto the Boursin coated bottom side of baguette, and top with potato chips. Place the Boursin coated top half over the chips, press down lightly to crunch the chips, and seal the deal.