Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts
    • Hors d'Oeuvres and Entrees
    • Soupes
    • Salads
  • main ingredient
    • Eggs
    • Pasta & Rice
    • Vegetables
    • The Sea
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Duck a l'orange
      • Dinde au Whisky à la Jean-Francois
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Technics >
      • Vol au Vent & Bouchee a la Reine cases
      • Whole fish
  • Contact

Potato Omelette, Omelette aux Pommes de Terre

Potato Omelette
A distinctive omelette, simple, flavoured with fresh herbs. Perfect for brunch or light dinner.

For two


Ingredients :

250/300g cooked potatoes, chopped into 1 or 2 cm slices
4 eggs
3 soupspoons comprised of very finely chopped, fresh parsley, chives, spring onion leaves,
Add tarragon, basil, thyme if you wish.
Salt and pepper

 
Preparation :

  1. Heat the oil or butter in a frying pan over a medium heat.
  2. Add the potatoes, reduce the heat to medium low for 10/15mn or until lightly brown.
  3. Meanwhile, break the eggs into a large bowl and season with a pinch of salt and pepper.
  4. Beat firmly with a fork or preferably a whisk to obtain a foamy mixture.
  5. Add the fresh herbs to the eggs.
  6. When the potatoes are ready, pour in the beaten eggs.
  7. Gently push the cooked parts from edges toward the centre several times.
  8. Use the corner of a wooden spatula to prick small holes in the cooking eggs.
  9. Spin the frying pan regularly for an even distribution of heat.
  10. Cook over a low heat for 6/8 minutes depending if you like it moist or firmer.
 
For a lovely presentation serve the omelette flipped or rolled with a green salad.
 
Invent your own fillings. Some classic omelette fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms or tomatoes, caramelized onions, fresh herbs or even leftovers from last night’s dinner.