Potato Chip Omelet

In large bowl, combine 8 large eggs, beaten; 3 cups potato chips (about 4 ounces), crushed; 1 ⁄4 cup fresh parsley, chopped; and 1 ⁄4 teaspoon salt. In 10-inch nonstick skillet, heat 2 tablespoon oil on medium-low. Add 1 small onion, chopped; cook 8 minutes. Add egg mixture. Stir slowly until edges start to set, then cook undisturbed until top is mostly set. Cover with large lid and carefully flip. Slide omelet back into pan; cook 5 minutes or until set. Sprinkle with 1 ⁄4 teaspoon smoked paprika. Serve with arugula salad and baguette.