Crack the eggs into a medium bowl; whisk vigorously until frothy and lightened in color; about 4 minutes.
Add 1 tablespoon oil to a 10-inch non-stick skillet; heat over medium.
Add the chips to the eggs.
Using a plastic spatula, gently fold a few times to ensure chips are coated; let the chips soak for 1 minute.
Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer and to loosen the omelet from the sides of the pan.
After the bottom of the omelet is just about set; it should barely take on color but the top isn’t completely set; about 3 to 4 minutes.
Cover the omelet with an upside-down plate or a large, flat lid.
Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes.
Remove from stove and slide the omelet onto a plate, slice and serve immediately.
