Put a strainer over a bowl and crack the eggs into it. Using a fork or spatula, whisk the eggs in the sieve, pushing them down into the bowl while you do it. While waiting for the eggs to strain, put the softened cheese in a piping bag.

Once the eggs are strained, whisk well. Melt half the butter in a nonstick skillet over medium low heat. Add the eggs and swirl around the pan. Using a spatula, lightly whisk the eggs in the pan. Cook until top is set and turn off heat.

Pipe the cheese in a line down the middle of the omelet. Carefully fold the eggs over into a cylinder and slide onto a plate. Put the rest of the butter on top and sprinkle the potato chips and chives on top.

Eat immediately.