Place a fine-mesh sieve over a small bowl.

Crack eggs into the sieve, then whisk with a fork until all the egg has strained through.

Transfer about 1/3 package of the Boursin cheese to a pastry bag or a zip-top bag and cut a ½-inch hole off the tip end or corner of the zip-top bag.

Heat butter in a nonstick skillet over medium-low heat until melted.

Pour in the whisked eggs and swirl around the pan, moving the cooked parts to the middle as the uncooked parts move to the edge.

Cook until the top of the omelet looks almost entirely set.

Run the spatula along the sides of the omelet and jiggle the pan back and forth to prevent it from sticking to the pan.

Remove from the heat.

Pipe a generous line of Boursin down the middle of the omelet from one end to the other.

Holding the handle of the pan, carefully tilt the pan so that the top of the omelet starts to curl away from the pan.

Using a fork or the spatula, gently begin to roll the omelet into a tight cylinder.

Gently transfer the omelet seem-side down onto a plate, letting it gently roll off the pan.

Spread some additional butter over the warm omelet.

Garnish the omelet with freshly sliced chives and crushed potato chips.