Potato chip omelet

Slice russet potatoes on a wavy mandolin, lining up each slice, straight into a bowl of water. Soak about 30 minutes to rinse off excess starch.

Lay the slices on paper towel and pat very dry.

Heat about a quart of canola to 350F and fry the chips 1 to 3 minutes, flipping often, until lightly and evenly browned.

Season while warm with kosher salt and black pepper.

Beat the cream cheese, butter, dill, marjoram and chives on medium speed. Add parsley, garlic, salt, pepper and parmesan and beat about a minute until smooth and fluffy. Load into a piping bag.

Beat the eggs through a fine mesh sieve with a pinch of salt.

Melt 2 tablespoons unsalted butter in a preheated nonstick 10-inch skillet, add the eggs and agitate vigorously over medium-low until mostly set but very soft.

Spread evenly, tilt the pan and tap the handle to curl the omelet up the front. Pipe a channel of the cheese, fold the bottom over it, then the other side.

Invert onto a plate, reshape, rub with butter, and top with flaky salt, chopped chives and crumbled chips.