A distinctive omelette, simple, flavoured with fresh herbs. Perfect for brunch or light dinner.
250/300g cooked potatoes, chopped into 1 or 2 cm slices
3 soupspoons of finely chopped, fresh parsley, chives, spring onion leave, add tarragon, basil, thyme if you wish.
Salt and pepper
- Heat the oil or butter in a frying pan over a medium heat.
- Add the potatoes, reduce the heat to medium low for 10/15mn or until lightly brown.
- Meanwhile break the eggs into a large bowl and season with a pinch of salt and pepper.
- Beat firmly with a fork or preferably a whisk to obtain a foamy mixture.
- Add the fresh herbs to the eggs.
- When the potatoes are ready, pour in the beaten eggs.
- Gently push the cooked parts from edges toward the centre several times.
- Use the corner of a wooden spatula to prick small holes in the cooking eggs.
- Spin the frying pan regularly for an even distribution of heat.
- 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.