Potato chip Spanish omelet

Crack the eggs into a bowl and mix. Season with salt and pepper, a little garlic powder and a hint of smoked paprika; mix.

Add two to three ounces of sour cream and onion kettle chips and mix gently so every chip is moistened by the egg; break them a little, not too much.

Heat a pan over medium heat with butter and olive oil; once melted, run the fat up the sides so nothing sticks.

Pour in the egg and chips. Cook over medium heat until the bottom sets and the edges firm up; too hot and the bottom burns before the egg cooks.

Loosen the edges and flip, either by tossing in the pan or by inverting onto a plate and sliding it back in. Cook about a minute more on the second side.

Slide onto a plate, top with chives and serve in wedges, with sour cream if wanted.