Potato Chip Omelet

8 large eggs

3 c. potato chips

1/4 c. fresh parsley

1/4 tsp. salt

2 tbsp. oil

1 small onion

1/4 tsp. smoked paprika

Arugula salad

baguette

In large bowl, combine 8 large eggs, beaten; 3 cups potato chips (about 4 ounces), crushed; 1⁄4 cup fresh parsley, chopped; and 1⁄4 teaspoon salt.
In 10-inch nonstick skillet, heat 2 tablespoon oil on medium-low. Add 1 small onion, chopped; cook 8 minutes.
Add egg mixture. Stir slowly until edges start to set, then cook undisturbed until top is mostly set.
Cover with large lid and carefully flip. Slide omelet back into pan; cook 5 minutes or until set.
Sprinkle with 1⁄4 teaspoon smoked paprika. Serve with arugula salad and baguette.

Recipes Cottage