Description
Makes one omelette
Ingredients
Scale
- 2 eggs
- 1 medium, or 2 small, new potato, scrubbed
- 1 – 2 Tbsps herbed soft cheese, such as Le Roulé or Boursin
- 1 Tbsp water
- Pinch of Fines Herbes
- Salt/pepper to taste
- A few chives to garnish (optional)
Instructions
- Dice the potato and boil in salted water for 3-4 minutes, or until a fork can just pierce through. Strain and set aside.
- In a mixing bowl, whisk together the eggs, water and seasonings until fluffy.
- Grease a small frying pan with whatever oil or spray you like to use – just enough to stop sticking – and heat over medium-high. When the pan is too hot to hold your hand over, pour in the egg mixture. It should sizzle. Let it cover the bottom of the pan initially, then with a fork, gently ‘rouche’ the edges, gathering them into the middle of the omelette until no more egg runs.
- When the bottom is lightly-browned, gently flip the omelette, then remove from the heat while you do the next step.
- Dot half the cooked surface with some of the cheese, scatter the diced potatoes on top, then dot with the remaining cheese. Gently fold the ’empty’ half of the omelette over the full half and return to a lowered heat for about 30 seconds.
- Very carefully, lift the omelette from the rounded edge and ease it over onto its other side, using the fold as the pivot point. Let cook on this side for about 30 seconds, then remove to a plate and serve. Garnish with chives (optional).
Notes
1. You can easily double this recipe, make a bigger omelette and cut it in half down the middle to serve two.
2. If you like your omelettes a bit sloppy, skip the flip in step 4 and just put the filling right onto the uncooked egg.
3. Using herbed soft cheese is how Madame taught this, but you can use any soft cheese you like and add the herbs yourself. I’ve even made this with lebneh (yogurt cheese) and it was lovely.
4. If you can’t find Fines Herbes (a blend of parsley, tarragon, chervil and chives), try throwing in your own herb mix, or using Herbes de Provence instead.