French cuisine · Breakfast & Eggs

Potato Omelette

Omelette with golden-fried potato cubes and onions, filling and finished entirely in the pan.

Ingredients · for 2 servings

• 400 g waxy potatoes
• 6 eggs
• 1 onion
• 3 tbsp olive oil
• 20 g butter
• 1/2 bunch flat-leaf parsley
• 1 tsp thyme
• Salt, pepper

Instructions

1. Peel the potatoes, cut into roughly 1 cm cubes and rinse in cold water, then pat very dry — wet cubes won't turn crisp.
2. Heat olive oil in a 24 cm nonstick pan and fry the potato cubes over medium heat for 12–15 min, turning only every few minutes, until golden brown all over and soft inside.
3. Cut the onion into thin strips, add it with the thyme to the potatoes and fry 4 min more, until soft and lightly browned; season with salt and pepper.
4. Whisk the eggs with salt, pepper and the chopped parsley until evenly yellow.
5. Add the butter between the potatoes, let it foam, then pour the egg mixture evenly over everything; cover and let set over low heat for 6–8 min, until the surface is only slightly glossy and moist.
6. Flip the omelette using a plate or fold it over, fry 1 min more and serve immediately in wedges.