Separate the eggs and add the salt to the yolks.
Mix chives and potato starch in with the egg yolks. Add as much chicken broth as is necessary for the mixture to be the consistency of pancake batter.
Beat egg whites until stiff and add to yolk mixture (mix occasionally while cooking batches to avoid separation).
Heat a small amount of oil in a frying pan and add enough batter to cover the bottom of the pan. Fry like a crepe, and remove from pan. Lay fladla on paper towels to absorb any excess oil.
Let cool, then roll each crepe and cut into thin strips. Fladla can be made a few days in advance and refrigerated.
Serve in hot soup and enjoy.
