| Potato Omelet – Omelette Aux Pommes De Terre |
Recipe type: Breakfast
Author:
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
In France, we do not add milk or cream to our eggs when making an omelet. We also like our omelets “baveuses” (runny). I know, gross! But that’s the way they taste the best! Give it a try; you may like it.
Ingredients
- 2 Tbsp extra virgin olive oil or coconut oil
- 2 Tbsp butter
- 2 medium Yukon Gold potatoes, sliced thin
- 8 eggs
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- freshly chopped parsley for garnish
Instructions
- The secret of a good omelet is that all your ingredients must be at room temperature, especially your eggs.
- Beat your eggs with the sea salt and cayenne (once in a while, I like to add some Provencal herbs to it for added flavor). The salt will break down the eggs albumin and make the omelet creamier (without adding cream).
- Slice your potatoes thin but not too thin (about 1/8th of an inch for the engineers out there).
- In a large frying pan on medium heat, melt the butter with olive or coconut oil. When the fat is hot but not smoking, place your potato slices carefully at the bottom of the pan. Cook on each side until golden.
- Just at the time your potatoes are done, turn off the heat and pour the eggs all over the potatoes. With a heat-proof rubber spatula, stir your omelet carefully until it’s almost set.
- Transfer immediately to the serving platter.
Potato slices for omelet
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