French Potato Omelette Recipe

Eggs In Basket
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  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 1 omelet
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This potato omelet recipe provides a quick, easy way to make a nutritious breakfast, lunch, or dinner. Using a few simple tricks, you can master the technique of making a versatile French omelet - also known as omelette - and customize it with a dash of your favorite herbs or a few slivers of ham.

Cook's note: As the great chef, Julia Child, once noted, read through the entire recipe before making your first omelet. Egg recipes move very quickly, and there is no time to consult your recipe once you've begun the process.

What You'll Need

  • 1 tablespoon butter
  • 1 medium potato, scrubbed and sliced
  • 2 tablespoons chopped onions
  • 1/2 teaspoon chopped, fresh herbs (thyme, sage, rosemary, etc.)
  • 2 tablespoons light olive oil
  • 1 tablespoon cold butter, finely chopped and then frozen
  • 3 large eggs
  • Salt
  • Ground black pepper

How to Make It

  1. Melt 1 tablespoon butter in a large skillet and saute the potatoes, onions, and herbs for 10 minutes, or until the vegetables are golden brown and tender.
  2. Transfer the cooked vegetables to a plate and set them aside.
  3. Add the olive oil to the skillet and heat it over medium-high heat.
  4. Whisk the eggs until they are frothy. Stir half of the butter into the eggs.
  5. Add the remaining butter to the skillet and swirl it with the oil until it melts and becomes cloudy and bubbly.
  1. Pour the eggs into the hot skillet and cook, moving a fork quickly through the eggs in small circles and zigzags until the eggs are approximately 80% cooked through.
  2. Smooth down the top surface of the eggs with the back of a large spoon or a small offset spatula.
  3. Season the eggs with salt and pepper to taste.
  4. Sprinkle the shredded cheese and chopped herbs on the eggs and cover with a lid. Turn off the heat and allow the omelet to continue cooking for 2 to 3 minutes, depending on how firm you want your eggs.
  5. Tilt the skillet to the side a bit and, using a rubber spatula, carefully ease the omelet out of the pan and onto a warmed serving plate.
  6. Spoon the reserved, sauteed potatoes and onions onto the omelet and then gently roll it into the traditional tube shape.