French cuisine · Breakfast & Eggs

Savoyard Omelette

Omelette with fried potato cubes, onions and Reblochon, browned golden in the pan.

Ingredients · for 2 servings

• 6 eggs
• 400g waxy potatoes
• 1 onion
• 200g Reblochon (or a mountain cheese as substitute)
• 30g butter
• 2 tbsp cream
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the potatoes, cut into 1cm cubes and parboil in salted water for 6 min., then drain well and let steam off.
2. Heat the butter in a non-stick pan and fry the potato cubes over medium heat for 8–10 min., until crispy and golden brown all over.
3. Cut the onion into thin half-rings, add to the pan and fry for 3 min., until translucent and browning at the edges.
4. Whisk the eggs with the cream, salt and pepper, pour over the potatoes and let set over low heat for 5 min. – the surface may still look moist and glossy.
5. Cut the Reblochon into thin slices, arrange over the omelette and melt, covered, for 3 min. or under the oven grill, until it bubbles.
6. Sprinkle with chopped parsley, cut into pieces and serve straight from the pan.