Plain Omelette with Potato and Onion RecipeOrigin: France Period: Traditional |
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A deceptively simple dish that's often more complex to prepare than it might at first seem. Ingredients:
2 large eggs 
Plain Omelette with Potato and Onion Preparation:Method:Mix together all the ingredients except the butter and oil (and vegetables). Put half of the butter and half the oil in a frying pan heated to medium, and brown the onions and potatoes in this. Cover for five minutes to help the potatoes cook, then uncover and fry to make them crunchy. Add the remaining butter and oil to another pan heated to medium and add the egg mixture. Using a small spatula run around the edges of the pan, tipping the frying pan so the uncooked egg from the centre of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the centre is still just a little moist. Sprinkle the fried onions and potatoes on the egg then roll the omelette with three folds as you turn it onto the plate. |
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