Potato Chip Omelet

From Try This At Home by Richard Blais. Serves 4.

Ingredients

1. 12 eggs
2. 3 tbsp heavy cream
3. 1/2 tsp white pepper
4. 1 tbsp parsley, finely-chopped
5. 1 tbsp chives, minced
6. 6 cups potato chips
7. 2 tbsp unsalted butter/vegetable oil

Instructions

1. Preheat oven to 190C. 
2. In a large bowl, whisk eggs, cream, pepper, parsley and chives together until combined. 
3. Fold in the potato chips until they are completely covered in the egg mixture, but do not crush them. 
4. Let stand for 10 min, until the chips soften slightly.
5. In an ovenproof pan, heat the butter over medium-high heat until very hot, swirling the pan to coat the bottom completely.
6. Pour in the egg mixture and spread it evenly in the pan. Cook until the eggs are set and the bottom is light golden, for about 15 min. If the bottom is golden but the eggs are still runny at the top, transfer the pan to the preheated oven and bake until the eggs are completely set for about 3-4 min.
7. To serve, invert a large plate over the pan and flip the pan to invert the omelet onto the plate. Let stand for at least 5 min before cutting into wedges and serving.