Chips Mayai

Preparation

1. Peel the potatoes and cut them into thin french fry sticks about 2-3 inches long and 0.25 inches thick, keeping them uniform in size. Rinse the cut potatoes under cold water to remove excess starch, then pat dry thoroughly with paper towels.
2. Heat the vegetable oil in a deep pot to 350°F (175°C) and carefully add the potato sticks in batches, frying for 5-7 minutes until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and drain on a paper towel-lined plate. Season the hot fries with salt while still warm.
3. In a bowl, beat the eggs together with salt, black pepper, and chopped onion and cilantro if using. Heat the butter in a large non-stick skillet or frying pan over medium heat until it foams. Pour in the beaten egg mixture and let it set for 1-2 minutes.
4. Once the egg is beginning to set but still slightly wet on top, distribute the hot french fries evenly across the omelette, then gently fold the omelette in half or roll it to enclose the fries, cooking for another 1-2 minutes until the egg is set. Slide onto a plate and serve immediately while hot.