You Should Make a Chip ‘n’ Dip Omelet
Onion sauce and potatoes are a win-win combination. The classic combination of thin, very salty potato chips and creamy umami onion sauce is a top-notch appetizer, but I also know I add store-bought sauce to mashed potatoes for great results.
In my opinion, when added to a bowl of chopped potatoes, “the emulsified oil product helps balance hydrophilicity with hydrophobicity, creating a velvety, creamy potato bowl with a surprisingly subtle onion flavor and just the right amount of umami.” So why not take advantage of these emulsifying properties and do the same with Spanish tortilla?
If you’re unfamiliar, a Spanish tortilla is an omelette made with thinly sliced potatoes and (often) a small amount of onion. Both Ferran Adria and Kenji López-Alt made quick “cheat” versions using potato chips, so moving to dip seemed like a natural next step.
You can use a homemade dip if you want to put in the effort, but don’t be afraid to use a ready made dip. It’s faster, and the emulsifiers in store-bought onion sauce make it smooth and creamy. The flavor of the finished product is surprisingly subtle, although salt levels can vary from brand to brand. My two favorites are from Trader Joe’s and Lay’s, both of which add a bit of richness and savory onion flavor to an omelet without overcooking the eggs. Add a handful of potato chips and, boom, you’re eating chips and dips for breakfast.
I use a base ratio of 1 tablespoon sauce to each egg, but you could probably add a couple extra spoons if you really want to beef up the umami. The recipe below makes a fairly thin 10-inch omelet, but you can double it to make it thicker (just keep the size of the pan the same). To make a chip ‘n’ dip omelette, you’ll need:
- 3 eggs
- 1/4 cup prepared onion sauce
- Salt and pepper
- 2 large handfuls of thin potato chips
- Olive oil
- Sour cream (or more sauce) for serving
- Pickled onions for serving
- monosodium glutamate for feeding
Add the eggs and place in a resealable container or jar, season lightly with salt and pepper. (If your sauce is very salty, don’t add salt.) Close container and shake until completely emulsified. Add the potato chips and gently press down until they are immersed in the egg mixture. Shake gently again, then let the chips soften in the egg mixture for 10 minutes.
Heat a 10-inch non-stick skillet (or well seasoned cast iron skillet) over medium heat. Add just enough olive oil to cover the bottom of the pan. Once the oil starts to shimmer, pour the egg mixture into the skillet and spread the potato chips evenly with a spatula. (If you’ve doubled the recipe, beat the eggs for 10 seconds before spreading them into an even layer; this will ensure your omelet isn’t too moist on the inside.)
Let the omelet cook until almost done but still moist on top, then flip it over with a large spatula. If you’re worried about flipping, you can place a large plate or pot lid on top of the pan and then flip the pan onto the plate/lid. Slide the omelette off the plate/lid back into the pan, then cook for a couple more minutes.
Transfer the omelet to a cutting board and cut into wedges or squares. Serve immediately or let warm to room temperature – both are good. Enjoy a dollop of sour cream, a pinch of MSG, and plenty of pickled onions (to bring out as much flavor as possible).