If You Didn’t Eat Cheese Fried Omelets, Would You Even Live?

While I cook “whole” foods and even balanced meals, nothing can keep me from participating in snack culture, including but not limited to fast food , salty gummies , and the whole world of frozen potatoes. Turns out you can actually wrap snack potatoes in eggs (whole food, no less) and make it a “proper” meal. But really, you don’t need any other reason than your love of frozen potatoes to make yourself this Cheese Fries Omelet.

Entirely inspired by the great frico fries made by Claire Lower , the Cheese Fries Omelette allows me to combine a few of my favorite ingredients into one unified breakfast bun. This will work with any fries you have on hand: fresh, curly fries straight from the diner, cold, tender leftover steak, or a bag of frozen shoelaces. It’s hard to go wrong with the basics, but there’s plenty of wiggle room with add-ons. Keep it simple with a couple of slices of American and small fries covered in a fluffy omelette blanket, or get creative with some chopped bacon, hot sauce, brie, or chopped pickles.

Start with two or three eggs beaten in a measuring cup with salt. I like spice du jour in eggs, so this time I added onion powder and dried parsley. Melt half a tablespoon of butter in a skillet over medium heat to coat the bottom. Pour in the eggs and let them set to your liking, as you would for any omelette. Add a few slices of American cheese. I only added two slices and I would like to add more, so if you like cheese put it all over. Let it thaw a bit – this will help the fries stick later. Take a handful of french fries, spread them in the center so that they are mostly facing the same direction. They should lie perpendicular to how you roll the egg. If we use the cardinal directions, you are going to roll the egg from north to south, so the fries will build their lines from east to west. This will prevent the crispy bits of fries from getting into the egg when you flip it. After you’ve rolled up the omelet, press it down lightly and place it on a plate.

I used crispy french fries that were originally frozen and then air fried. These were excellent examples of potatoes, but the crispier texture made them sometimes difficult to cut. While this was hardly a deal breaker for my food, and I see people enjoying the textural contrast, soft-boiled fried potatoes might be my next choice. French fries cut with a wrinkled crust or potatoes with soft centers are also great alternatives. Cheese is also subject to interpretation. If you prefer a more gooey omelet with fries, opt for a low-melting cheese such as havarti, taleggio, fontina, or even a canned cheese dip. Serve French fries for breakfast according to the custom (it’s just good manners) with ketchup, mayonnaise or a dash of malt vinegar and a pinch of salt.