Omelette Parmentier
( Omelette Parmentier) Recipe

Origin: Britain Period: Traditional

Parmentier was the courtier who popularized the potato in France during the latter part of the 18th century and this deceptively simple dish is named in his honour. This is best made with new potatoes, but if not available use waxy potatoes such as Charlottes, or any firm flavourful potato.

Ingredients:

3 eggs
2 tbsp potatoes, finely diced
1/2 tsp fresh parsley, finely chopped
butter, for frying
salt and freshly-ground black pepper

Omelette Parmentier
( Omelette Parmentier) Preparation:

Method:

Melt the butter in a frying pan, add the potatoes and cook until golden brown. Whisk the eggs in a bowl and season to taste before adding the parsley. Remove the potatoes from the pan with a slotted spoon then stir into the eggs. Pour the mixture back into the pan and whisk gently with a fork until the eggs begin to set. Cook until golden brown on the base then either flip over or place under a grill to cook the top.

Fold over and slide onto a plate to serve.

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Welcome to the Celtnet Recipes Page for Omelette Parmentier

Omelette Parmentier( Omelette Parmentier) Recipe

Origin: Britain Period: Traditional

Ingredients:

Omelette Parmentier( Omelette Parmentier) Preparation:

Method:

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