Omelette Parmentier


3 eggs
herbs (Tarragon, or dill etc)
2 tablespoons Butter
3 mediums Boiled potatoes


Dice potatoes. In heavy skillet, heat butter. Add potatoes and cook for 15 minutes, or until potatoes are golden brown.
Crack 3 eggs into a mixing bowl and add a TBSP of water. Add a pinch of salt, and freshly ground pepper, 1 tsp of fresh tarragon or other herbs, then whisk for 1 minute until foamy.
Spray a non stick pan with Pam or similar non stick cooking sprays. Set on lowest heat for your stove. Add a TBSP of butter to the pan and allow to melt. Add eggs to skillet and tilt pan to cover most of the surface
As the egg curds begin to form use a rubber spatula to pull cooked eggs towards the middle of the pan.Swirl the uncooked eggs into to open parts of the pan. Add fillings to eggs such as ham, onions or cheese. Cook for another minute until the eggs begin to set. Take the pan off the heat and tilt half the omelet onto a plate. Add potatoes to egg mixture. Flip the pan to fold the omelet over itself onto the plate.




Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.


2.0 servings


Friday, December 10, 2010 - 1:02am


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