This recipe was originally by Ferran Adria, the head chef at El Bulli, once voted the best restaurant in the world. It's in his book, Family Meal if you're interested 😊
Adria claims potato chips on omelets? I knew the guy was a pretentious POS but I worked in a diner in Atlanta before he was even a dishie at elBulli and the cooks there made them.
This is an insult to ferran Adria. This show is absolutely trash. Matty is the Consultant. Dude knows fuck all about real food. He's a short order cook
No it isn't, Adria's recipe is a potato chip take on a Spanish tortilla, which is a completely different dish usually made with sliced potatoes. French omelettes, of course, do not have potatoes in them. In his recipe, you add the potato chips in with the eggs to soften, which is the polar opposite from the crunch in the recipe featured in The Bear. The only similarity is the chips.
probably used diamond kosher salt. most youtubers use that - morton's kosher salt is a bit saltier. What most home cooks have is iodized salt which is extremely salty. A tiny pinch would do. Chefs use kosher salt in kitchens because it’s easier to fine tune the level of saltiness.
Thank you for doing this. I just made 3 of these for lunch. One for my wife, my son and me. My son and I are big fans of The Bear. I spent the first 27 years of my life growing up in Chicago, and watching the show which is filmed in its entirety on location in the city brings back a lot of memories. That being said, I'm also a big fan of yours, am a subscriber and have tried several of your recipes all of which we've enjoyed. Your presentation skills are off the charts. I followed every step with the exception of a slightly larger pan because I didn't have one the size you used. They came out a little thinner but looked awesome, thanks to your tip on holding the pan, tapping it on the stove and rolling the omelette. They tasted great and my family loved them. You're exactly right about the show. Great acting, character portrayals, story line, lots of emotion, passion and more. Can't wait for next season. Writers strike may have something to do with how long. As always, another one of your great videos. Congrats on a million subscribers!
For real. As soon as the episode ended I went and made this even though it was 10pm. The simple addition of potato chips elevates the omelette so much! The boursin was nice too but I still prefer a shredded old cheddar
"Forks" and the flashback Christmas episode of season 2 are the best episodes of a TV show I've seen in quite a while. The Bear really is a perfect show.
I made this a week ago (after binging S2 of The Bear) and it was so delicious! [I didn't have sour cream and onions chips but did have some sour cream and onion seasoning in my spice cabinet that I added to regular potato chips].
This is the best cooking channel on TH-cam. I wait in anticipation of your next episode like I did Beatles singles when a youngster; yup I get that much of a thrill. It's my new Rock n Roll.
I saw Fernan Adria make a potato chip omelette on a TV show must have been almost 20 years ago. It was his take on the Spanish Omelette. So, He made it more like a Spanish omelette than a traditional french one.
Good timing! I had an order placed for grocery delivery. Fortunately I still had time to add Boursin and the Utz chips to my order so I can make this tonight or tomorrow.
I'm eating this right now. I was skeptical (not a fan of flavored potato chips), but this is really, really good. The flavors meld well, and the crunch is nice. Fast and easy, too! This recipe is a keeper -thank you!
OMG I love Boursin cheese.....and omelettes. Potato chips too! My daughter is a cook in a restaurant and she told me about the show (Bear), now I have to watch! I've used Boursin cheese to stuff my own Peppadews as well as for the base to some really fast and amazing Alfredo-type pasta sauces. It can be the best option sometimes in the cheese case and I never pass it up if it's on sale. I'm making that omelette for my son tomorrow, he LOVES onions lol Thank you, Steve!
I didn't think I was that bothered about learning how to cook...anything, but I watched this and smiled so hard near the end that I LAUGHED, so I guess I should get into it : )
Go for it. Just made this recipe for my first French style omelette. Not hard and came out way better than I expected. I'm sure there's a learning curve but even this early sample was exceptional to eat.
I think the best *easy* advice is once you get it turned over on the plate remembering you are allowed to use your fingers to kind of "cinch it" a little more tightly closed.
I'm in Chicago, and while Jay's is the OG Chicago brand, Utz SLAPS and is available where I am. I also think a dill flavor or cheddar and sour cream will work so well.
OMG, Jays! I grew up in the city, spent 27 years there and am now in California. Miss those Jays. I can now get Home Run Inn frozen pizzas out here for the last 3 years. Home Run Inn was the first pizza I ate as a kid. It was our go to pizza place.
@@chuckf4333 Did you go on the field trip to the factory? Before it closed, I'd drive in and some days that potato smell was in the air as I passed it.
@@paulwagner688 I had a meeting once at the Jays factory. They gave me a bag right off the line. UNBELIEVABLE. Ten times better then off the store shelf. Still talk about it.
I was planning to make a Mushroom & Spinach Omelette tonight... But NOW I get to go back to the Grocery Store for the Boursin Cheese and a Bag of Sour Cream and Onion RIPPLE Chips... 😮
@@chuckf4333 I was tired after work that day and just drove straight home and made the Mushroom and Spinach Omelette... with some Provel Cheese in with it, It was delicious. I have not yet made Steve's Omelette but intend to do so soon.
Thank you so much for this, especially for explaining that bit about the strainer. I might have skipped that step entirely if I hadn't seen this first.
For those of us rookies out here, the biggest mistake we can make is NOT waiting until the butter is "Nice and bubbly." That bubbling is water that needs to leave, or it will thin the eggies out a horrid amount, for as little as it is. I make my own Ghee by boiling a pound of butter in a small saucepan, filtering it through cheesecloth to get the milk solids out once they coagulate. Back in the pan until the temperature exceeds 212° (100F, ofc), which means all the water is gone. There is an amusing volume reduction from start to finish.
Incredible post. Informative in a way that helps us understand how something we all use actually works followed by a hilariously particular observation. 10/10
I had an old German chef show me how to roll the omelette by lightly pounding the handle edge with his fist getting the omelette to roll up at the other edge like a cigar... Best omelette I ever had was a shrimp and asparagus with hollandaise napped over it, in Seattle...
bro makes a french omelette look easy. I've only successfully made it a couple times on medium low without accidentally scrambling it. Basically, it goes real slow until the water evaporates and then it sets super fast and you gotta be paying attention
It's called Diamond Crystal Kosher Salt. It looks like a lot, but really isn't that salty due to the size of the salt crystals. By volume, you typically need double the amount as you would for regular iodized table salt.
@@joshmaher5240 It was probably like 1 at most but i still feel like that is a lot. There is a fine line with salt and eggs. When you actually load a proper tablespoon measurer with salt, sugar or anything else, it is actually a lot
I think the pinch that he got would be perfect, but the additional amount that came out of the salt container would make this inedibly salty, especially with the addition of cheese and chips. Been there done that, slightly under-salted eggs are way more palatable and easier to fix on the plate with finishing salt or condiments.
I think it really found its feet in the second season and there are at least a couple of genuinely outstanding episodes. If you liked the first season I'd imagine you'll love the second.
french omelette making is kind of like swimming or riding a bike, where after training for x-amount until you get it, you'll always remember the motions, but if you don't keep the skill sharpened, you won't be on your a-game. i remember when my friend first introduced me to french omelettes by way of the legendary pepin videos, i churned out a couple dozen that first day alone! gonna' give this a try.
I should have capitalized on this ages ago. In high school, for after-school snack, I'd make a french omelette with a bit of grated queso fresco and plain Lays. And sometimes salted tomato on the side. It was one of my best creations during my vegetarian age.
I just made this for lunch and it is glorious. I used an 8.5" pan and a special omelette spatula and followed your instructions. I reduced the heat on my electric stove as soon as the egg started to set. And I used sour cream and onion chips. Seriously. Such a delicious lunch. I didn't want it to end.
Very interesting, need to try this some time, as that seems like a fun concept. As far as Boursin goes, the sin is more pronounced as sehn/seh-n where the n is almost slightly silent instead of sahn 😉
I was reluctant to try this because I don’t have a pan with nonstick coating, but my well-seasoned carbon steel pan worked beautifully. I had to track down the Utz, but it was totally worth it. Thanks to your expert instructions, I can now make a great omelette! Definitely adding this to the weekend rotation and I can’t wait to experiment with other ingredients.
I have always wondered why people haven't used potato chips as flavoring. When I use to tell people to add potato chips to recipes ... they would look at me like I was crazy.
I made this just now for me and my husband! It was not short on flavor.. my first one was perfect and the second one flopped a bit when I attempted to fold it so it was a delicious mess.. definitely salty but not over salty. The chives really help add freshness.. definitely the most unique omelette I have ever made.. ❤
I love your channel! Not a foody and I actually hate being in the kitchen, but I gotta eat! I first saw this video, saved it to make the omelette one day, and then when I was finally able to watch season 2 of The Bear (best series ever!), and saw her make the omlette, I was like, “that looks really familiar! Where have I seen that before?!” Hahaha. So, I just made it this morning… but here in Germany, can’t find that creme cheese, so used my own mix. Plus, no Utz, but was glad to find any ruffled sour cream and chives chips at all! Mine turned out great, though probably would be better with those original ingredients. But because of this video, I now know how to make a pretty good omelette! Thank you!!
Can you put the potato chips in the omelette? Or would that ruin the crunch? Anyway that looks delicious! I’m going to finally buy that Boursin cheese I always see in the store, but until today I didn’t know what to use it for.
I’ve tried putting potato chips into an omelette once…not great. They totally get soggy. As for the Boursin…it is excellent on crackers, bread, or even just a spoon late at night when no one’s looking. 😉
Bit overcooked for a traditional French omelet, but honestly I prefer it like this too, especially with the boursin already adding creaminess to the filling.
Oh yeah thats what im talkin about this is next level. I have a great fondness specifically for the products you used the boursin, the brand of chips & the made in pan
I hit that ten second rewind, tilted my head and immediately scrolled down when I saw him salt those eggs... This is why I love youtube, we never miss. 🤣😂🤣 Edit: : 5:55 Him: "shouldn't need salt"... Me: "... for the rest of the day."
First time finding your channel, thanks for the commentary explanation of not only what you're doing but WHY. Helps understand the reasoning behind some techniques a lot more. Also appreciate the little tips like with the chives.
I made three French omelettes for myself, yesterday. Good stuff. Thanks for the video. Might have to add texture like potato chips in the future. Still gluten free, but complex in a nice way.
I agree that different textures and to the dish now it's perfection 😊and to anyone that didn't see the Bear yet ,,see it, second season is coming,food lovers unite 😅😅😅😂😂😂❤
FR: Let's develop a technique to achieve soft and silky smooth eggs. US: Let's ruin it and add chips for texture. Honestly, if you want to achieve texture with eggs, you can make sunny-side-up eggs.
If you make your hashbrowns correctly, you don't need chips. This is waaayyy too salty. And those were slightly overcooked on the outside. Heat up your plate so your eggs aren't cold. If you must use potato chips, try the straws or shoestring. I like to make a butter/sour cream whipped cream, lay the eggs on it, shoestring over top with some parsley dipped in butter.
Oh damn, I thought I was just supposed to cut through my finger when the knife reached them, thank you for the pro tip on moving my fingers so I can chop the thing I’m supposed to chop
Made it, delicious. I'm going to New York from Saskatoon in December and was hoping you could give me some restaurants to try that aren't crazy expensive in Manhattan!
its good to see he added some eggs to that salt. i was getting worried he would be making a salt-lette instead of an omelette
Using the scraper to fill the piping bag was a revelation. Worth watching for that moment alone!
Didn't have a piping bag so I used a zip lock freezer bag and cut the tip, used the scraper and it worked great!
@@chuckf4333 Great idea!
@@steelcrown7130 yeah so all you need are reusable tips if you wanna get fancy, and ziplock bags are the best piping bags ever!
I just learned to use a cheese grater sideways instead of vertically. Revelations abound!
This recipe was originally by Ferran Adria, the head chef at El Bulli, once voted the best restaurant in the world. It's in his book, Family Meal if you're interested 😊
This is, at best, a spin off Adria's recipe, would be a stretch claim it as his. Also he wasn't the first person to put potato chips on an omelette...
Exactly
Adria claims potato chips on omelets? I knew the guy was a pretentious POS but I worked in a diner in Atlanta before he was even a dishie at elBulli and the cooks there made them.
This is an insult to ferran Adria.
This show is absolutely trash. Matty is the Consultant. Dude knows fuck all about real food. He's a short order cook
No it isn't, Adria's recipe is a potato chip take on a Spanish tortilla, which is a completely different dish usually made with sliced potatoes. French omelettes, of course, do not have potatoes in them. In his recipe, you add the potato chips in with the eggs to soften, which is the polar opposite from the crunch in the recipe featured in The Bear. The only similarity is the chips.
Um...am I going crazy or was that an INSANE amount of salt that went into those eggs lmao?
That was an oops amount of salt lol
I literally gasped when that happened.
I was looking for this comment. Definitely too much salt.
Good job he used unsalted butter
probably used diamond kosher salt. most youtubers use that - morton's kosher salt is a bit saltier. What most home cooks have is iodized salt which is extremely salty. A tiny pinch would do. Chefs use kosher salt in kitchens because it’s easier to fine tune the level of saltiness.
Thank you for doing this. I just made 3 of these for lunch. One for my wife, my son and me. My son and I are big fans of The Bear. I spent the first 27 years of my life growing up in Chicago, and watching the show which is filmed in its entirety on location in the city brings back a lot of memories. That being said, I'm also a big fan of yours, am a subscriber and have tried several of your recipes all of which we've enjoyed. Your presentation skills are off the charts.
I followed every step with the exception of a slightly larger pan because I didn't have one the size you used. They came out a little thinner but looked awesome, thanks to your tip on holding the pan, tapping it on the stove and rolling the omelette. They tasted great and my family loved them.
You're exactly right about the show. Great acting, character portrayals, story line, lots of emotion, passion and more. Can't wait for next season. Writers strike may have something to do with how long. As always, another one of your great videos. Congrats on a million subscribers!
I just know that omelette was hella salty 😂
fr did anyone else see that salt at 2:28
Seemed like the appropriate amount. 2:27
seems like he did an oopsie there
Eggs need salt.
Was looking for this
For real. As soon as the episode ended I went and made this even though it was 10pm. The simple addition of potato chips elevates the omelette so much! The boursin was nice too but I still prefer a shredded old cheddar
Such a good show!
Nice and SHARP, I hope?
And yeah, this is one of those things I'd be happy either way.
I settled on Red Gloucester that's run through a microplane. it just perfectly pops with the butter and the egg.
@@TimeSurfer206 old and even medium Cheddars common in my supermarkets are always sharp so I thought it went without saying but yes of course!
@@emperorchopchop7726 I'll have to try this one
2:27 This is a do as I say, and not as I do moment 😂
LOVE THE BEAR!!! Once in a kitchen, always cook like in a kitchen!!! ❤from Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
"Forks" and the flashback Christmas episode of season 2 are the best episodes of a TV show I've seen in quite a while. The Bear really is a perfect show.
The best. Especially when Richie "gets"it and comes back to the restaurant with a suit on and a new purpose in life.
@@chuckf4333 and that part of the last episode where he takes control of the pass using what he learned is just amazing.
I made this a week ago (after binging S2 of The Bear) and it was so delicious! [I didn't have sour cream and onions chips but did have some sour cream and onion seasoning in my spice cabinet that I added to regular potato chips].
So basically you didn't make the omelet... Do it again and do it right chef
This is the best cooking channel on TH-cam. I wait in anticipation of your next episode like I did Beatles singles when a youngster; yup I get that much of a thrill. It's my new Rock n Roll.
I do the same trick with crushed up chips on top of shepherds pie. Amazing texture and pops of flavor.
congrats on 1 million subscribers! you consistently make my favorite food videos these days and have inspired me numerous times.
I saw Fernan Adria make a potato chip omelette on a TV show must have been almost 20 years ago. It was his take on the Spanish Omelette. So, He made it more like a Spanish omelette than a traditional french one.
Wow, I binged watched The Bear... Every episode. Thank you for the recommendation!
Good timing! I had an order placed for grocery delivery. Fortunately I still had time to add Boursin and the Utz chips to my order so I can make this tonight or tomorrow.
I just added the same two items to my list as well 😊
Love me some Utz...name any flavor mmmm
I'm eating this right now. I was skeptical (not a fan of flavored potato chips), but this is really, really good. The flavors meld well, and the crunch is nice. Fast and easy, too! This recipe is a keeper -thank you!
I made this but I only had the black pepper flavored Boursin. It was divine.
I LOVE The Bear. Fabulous show! Happy you’re making it!
Watched this video last night made it this morning. It was a huge hit, melt in your mouth deliciousness.
Absolutely love Made In, and LOVE your channel, Steve!!!!
Made this for my daughter and me. OMG! So good! Pillowy soft eggs via the mesh. Total pro move. Thanks, bro!
OMG I love Boursin cheese.....and omelettes. Potato chips too! My daughter is a cook in a restaurant and she told me about the show (Bear), now I have to watch! I've used Boursin cheese to stuff my own Peppadews as well as for the base to some really fast and amazing Alfredo-type pasta sauces. It can be the best option sometimes in the cheese case and I never pass it up if it's on sale. I'm making that omelette for my son tomorrow, he LOVES onions lol Thank you, Steve!
OMG!! OMG!!! Holy F****ING S***!!! I love restaurants too!!! This is Divine intervention.
Thx stephen. Terrific omelette, its inspired 💯 Terrific show to recognize.
I didn't think I was that bothered about learning how to cook...anything, but I watched this and smiled so hard near the end that I LAUGHED, so I guess I should get into it : )
*Trust me:* try some Boursin in macaroni and cheese -- it'll blow your mind! I use either the garlic or the caramelized onion.
Boursin Mac and cheese. You caught my attention! Now to expand other possibilities. Thanks!
Thank you!! Totally agree with you. the bear! Is a great show!! Can’t wait to make this. Thanks for sharing 🤩
Saw this on Sorted Food a while ago. Tried it and couldn't believe it actually worked.
You just gave me a new life goal: learning how to make french omelettes. I've put up with burnt eggs for too long. No more! :)
Go for it. Just made this recipe for my first French style omelette. Not hard and came out way better than I expected. I'm sure there's a learning curve but even this early sample was exceptional to eat.
low and slow - heat and tempo
I think the best *easy* advice is once you get it turned over on the plate remembering you are allowed to use your fingers to kind of "cinch it" a little more tightly closed.
"Growing up, I remember it being one of the first cheeses I was obsessed with." I like how he says that like it's a normal sentence. 😄
Foodie kids are cut different!! Fell In love with Emeril and Sandra Lee before cartoons 😂
My kids were too.
Boursin in Pilsbury Cresent rolls is served every Thanksgiving, Christmas, and Easter.
When Kenji said don’t salt your eggs before cooking, I think this is what he was talking about.
That was Ramsay, Kenji always says do salt them first.
@@TristanBehrens 15 minutes prior to cooking. Don’t leave that part out. I love Food Lab.
@@dadmadedinner5456 He often does it right before in his videos. Either way, the point remains.
To this day the best omelet I have ever had was in the Army. The Army cooks made amazing omelets, at least in my unit they did. :)
I'm in Chicago, and while Jay's is the OG Chicago brand, Utz SLAPS and is available where I am. I also think a dill flavor or cheddar and sour cream will work so well.
OMG, Jays! I grew up in the city, spent 27 years there and am now in California. Miss those Jays. I can now get Home Run Inn frozen pizzas out here for the last 3 years. Home Run Inn was the first pizza I ate as a kid. It was our go to pizza place.
@@chuckf4333 Did you go on the field trip to the factory? Before it closed, I'd drive in and some days that potato smell was in the air as I passed it.
@@paulwagner688 I had a meeting once at the Jays factory. They gave me a bag right off the line. UNBELIEVABLE. Ten times better then off the store shelf. Still talk about it.
I can’t tell you how many French omelets I had to make before I could roll it out like a proper French omelet!
Try making the eggs for kichi kichi omuraisu.... I still don't get it right
I was planning to make a Mushroom & Spinach Omelette tonight... But NOW I get to go back to the Grocery Store for the Boursin Cheese and a Bag of Sour Cream and Onion RIPPLE Chips... 😮
I wasn't planning on making omelettes tonight, but I definitely just added both of those things to my grocery list
Having eaten it since you posted, if you're like me it was the best I've ever made.
@@chuckf4333 I was tired after work that day and just drove straight home and made the Mushroom and Spinach Omelette... with some Provel Cheese in with it, It was delicious. I have not yet made Steve's Omelette but intend to do so soon.
Thank you so much for this, especially for explaining that bit about the strainer. I might have skipped that step entirely if I hadn't seen this first.
Tried this with a Dark Russet Kettle Chips. Elevated it even further in my opinion. Flavor profile went dummy.
those are the best chips.. boss level tip right here
For those of us rookies out here, the biggest mistake we can make is NOT waiting until the butter is "Nice and bubbly."
That bubbling is water that needs to leave, or it will thin the eggies out a horrid amount, for as little as it is.
I make my own Ghee by boiling a pound of butter in a small saucepan, filtering it through cheesecloth to get the milk solids out once they coagulate. Back in the pan until the temperature exceeds 212° (100F, ofc), which means all the water is gone.
There is an amusing volume reduction from start to finish.
Incredible post. Informative in a way that helps us understand how something we all use actually works followed by a hilariously particular observation. 10/10
@@vitaminr1426 Thank you. I LIKE it when I can feel useful!
Thanks for the great comment!
I was waiting for a video about this! Wonderfuly done, thank you!
I had an old German chef show me how to roll the omelette by lightly pounding the handle edge with his fist getting the omelette to roll up at the other edge like a cigar...
Best omelette I ever had was a shrimp and asparagus with hollandaise napped over it, in Seattle...
bro makes a french omelette look easy. I've only successfully made it a couple times on medium low without accidentally scrambling it. Basically, it goes real slow until the water evaporates and then it sets super fast and you gotta be paying attention
Ahhh yes now I see why mine was like a fluffy rug of scrambled eggs omelette lol
Ive made Spanish tortilla de patatas with potato chips instead of fresh potatoes. It was awesome too
The Bear IS a great show, along with this one and this is the cross-over that I never saw coming.
Damn..No Way that Omlet is edible. The amount of salt! Killed it!
It's called Diamond Crystal Kosher Salt. It looks like a lot, but really isn't that salty due to the size of the salt crystals. By volume, you typically need double the amount as you would for regular iodized table salt.
@@ZainxIqbalhe added like 4 table spoons
@@joshmaher5240 It was probably like 1 at most but i still feel like that is a lot. There is a fine line with salt and eggs. When you actually load a proper tablespoon measurer with salt, sugar or anything else, it is actually a lot
I think the pinch that he got would be perfect, but the additional amount that came out of the salt container would make this inedibly salty, especially with the addition of cheese and chips. Been there done that, slightly under-salted eggs are way more palatable and easier to fix on the plate with finishing salt or condiments.
@@perfectdiversion no, a ton of extra salt spilled directly from the container into the eggs. he didn't just add what he pinched in his hand.
WoW looks so doable yet looks so glamorous. I'm bout to perfect this recipe. Thank u for sharing.
Dude when it hit the plate, whole lotta magic
Makes me want to fill one with some cheese fondue mix, black pepper and nutmeg on top, served over a slice of rustic bread.
Well done. Yep, big fan of The Bear..
Your energy in the videos is so good
I watched the 1st season of the Bear I liked it. I need to watch the rest
I think it really found its feet in the second season and there are at least a couple of genuinely outstanding episodes. If you liked the first season I'd imagine you'll love the second.
french omelette making is kind of like swimming or riding a bike, where after training for x-amount until you get it, you'll always remember the motions, but if you don't keep the skill sharpened, you won't be on your a-game. i remember when my friend first introduced me to french omelettes by way of the legendary pepin videos, i churned out a couple dozen that first day alone! gonna' give this a try.
Tony Montana would appreciate that amount of “SALT”😂
I should have capitalized on this ages ago. In high school, for after-school snack, I'd make a french omelette with a bit of grated queso fresco and plain Lays. And sometimes salted tomato on the side. It was one of my best creations during my vegetarian age.
I just made this for lunch and it is glorious. I used an 8.5" pan and a special omelette spatula and followed your instructions. I reduced the heat on my electric stove as soon as the egg started to set. And I used sour cream and onion chips. Seriously. Such a delicious lunch. I didn't want it to end.
Sneak butter underneath the omelette at the end - love it! 👍
OMG!!! Going to make it.
The level of salt around 2:30... wow. Most of the time, I don't even salt my eggs, I just use a good amount of salted butter to cook them.
Oddly, I look forward to trying one of these omelettes, and sharing with my friends. Not sure how open-minded they will be, but I'm willing to try it.
Very interesting, need to try this some time, as that seems like a fun concept. As far as Boursin goes, the sin is more pronounced as sehn/seh-n where the n is almost slightly silent instead of sahn 😉
I was reluctant to try this because I don’t have a pan with nonstick coating, but my well-seasoned carbon steel pan worked beautifully. I had to track down the Utz, but it was totally worth it. Thanks to your expert instructions, I can now make a great omelette! Definitely adding this to the weekend rotation and I can’t wait to experiment with other ingredients.
This omelette looks really good
I have always wondered why people haven't used potato chips as flavoring. When I use to tell people to add potato chips to recipes ... they would look at me like I was crazy.
I made this just now for me and my husband! It was not short on flavor.. my first one was perfect and the second one flopped a bit when I attempted to fold it so it was a delicious mess.. definitely salty but not over salty. The chives really help add freshness.. definitely the most unique omelette I have ever made.. ❤
I love your channel! Not a foody and I actually hate being in the kitchen, but I gotta eat! I first saw this video, saved it to make the omelette one day, and then when I was finally able to watch season 2 of The Bear (best series ever!), and saw her make the omlette, I was like, “that looks really familiar! Where have I seen that before?!” Hahaha. So, I just made it this morning… but here in Germany, can’t find that creme cheese, so used my own mix. Plus, no Utz, but was glad to find any ruffled sour cream and chives chips at all! Mine turned out great, though probably would be better with those original ingredients. But because of this video, I now know how to make a pretty good omelette! Thank you!!
I want to try that omelette SoooBaadd👍👍👌👌
What are you waiting for? Go for it.
Can you put the potato chips in the omelette? Or would that ruin the crunch? Anyway that looks delicious! I’m going to finally buy that Boursin cheese I always see in the store, but until today I didn’t know what to use it for.
I’ve tried putting potato chips into an omelette once…not great. They totally get soggy.
As for the Boursin…it is excellent on crackers, bread, or even just a spoon late at night when no one’s looking. 😉
i always put feta salsa and chopped up bacon inside my omelets which also solves the texture issue but chips def work too
Challenge accepted. Have to try this in a stick pan. Great technique, thanks!
Thank you so much for sharing. Looks incredible!. ❤️ 💖🥰
Bit overcooked for a traditional French omelet, but honestly I prefer it like this too, especially with the boursin already adding creaminess to the filling.
oh hey that's a Boos Block! one of my ancestors started and then sold that company, it's cool to see it everywhere
I feel like even if I make a "regular" omelette it would still benefit from these additions.
Oh yeah thats what im talkin about this is next level. I have a great fondness specifically for the products you used the boursin, the brand of chips & the made in pan
I think it is a version of the Ferran Adria potato chip tortilla Española, It is amazing in the classic Spanish tortilla shape
The Bear is a pretty damn good show best actor ...the fork lol
Boursin will make anything better. I use Boursin instead of milk or butter when making Mac and Cheese and I'll never go back, it's perfect.
I hit that ten second rewind, tilted my head and immediately scrolled down when I saw him salt those eggs... This is why I love youtube, we never miss. 🤣😂🤣
Edit: : 5:55
Him: "shouldn't need salt"...
Me: "... for the rest of the day."
Boursin is one if my most treasured indulgences
First time finding your channel, thanks for the commentary explanation of not only what you're doing but WHY. Helps understand the reasoning behind some techniques a lot more.
Also appreciate the little tips like with the chives.
It's nice to see a real pro showing us how to do the do
My Dude! 1.15M damn yup told you so at about 1k subscribers ... so happy for you!!! STILL WATCHING!
1:33 interesting application for boursin, never thought of that
Wow that's actually pretty genius in it's simplicity.
Potato chip omelette is an old Richard Blais recipe. He used kettle style chips.
Richard Blais potato chip omlette is FIRE! Can be served cold as an appetizer.
❤
@@karolynmcelwain7857 How can it be fire if it's served cold, though?
@@jhpfdijtuiweruotit's ash.
Ha ha.
I made three French omelettes for myself, yesterday. Good stuff. Thanks for the video. Might have to add texture like potato chips in the future. Still gluten free, but complex in a nice way.
What a nice hack with a sift, thanks!!!!
Boursin + heavy cream in mashed potatoes is incredible.
I agree that different textures and to the dish now it's perfection 😊and to anyone that didn't see the Bear yet ,,see it, second season is coming,food lovers unite 😅😅😅😂😂😂❤
This is from the second season, which is here already.
@@danm8004 sorry I meant third season is coming,😁😁😁😅
FR: Let's develop a technique to achieve soft and silky smooth eggs.
US: Let's ruin it and add chips for texture.
Honestly, if you want to achieve texture with eggs, you can make sunny-side-up eggs.
This video made me so relaxed
If you make your hashbrowns correctly, you don't need chips.
This is waaayyy too salty. And those were slightly overcooked on the outside.
Heat up your plate so your eggs aren't cold.
If you must use potato chips, try the straws or shoestring.
I like to make a butter/sour cream whipped cream, lay the eggs on it, shoestring over top with some parsley dipped in butter.
Steve I won’t lie, your 10 second review of The Bear is equal to, if not better, than the real critics out there lol
That's for sure ! Captures all of it in 10 seconds.
i normally ignore ads, but i gotta say, we have 2 Made In pans and they are the best pans we own. so fuckin good.
Oh damn, I thought I was just supposed to cut through my finger when the knife reached them, thank you for the pro tip on moving my fingers so I can chop the thing I’m supposed to chop
Probably going to hit 5k views in the first hour. Well done man, your channel is solid.
You had me at Boursin.
Best food channel, ever.
Great video. You ought to higher the saturation a bit though, so the colours would look more vibrant.
Made it, delicious. I'm going to New York from Saskatoon in December and was hoping you could give me some restaurants to try that aren't crazy expensive in Manhattan!