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French Flat Country Potato Omelette
3 ounces waxy potatoes, diced 1/2"
2 teaspoons oil
5 large eggs, room temperature
1 tablespoon milk or half and half
2 ounces thick cut ham, diced
1 tsp. strong medium hard cheese, freshly grated, such as farmhouse cheddar
2 tablespoons butter
several sprigs chives, finely snipped
sea salt
black pepper, freshly ground
First prepare the potatoes, bring a kettle of water to the boil, put the diced potato in a small saucepan, pour in the water and season lightly with salt. Bring to a simmer over a moderate heat and cook for 5 to 8 minutes, until the potato is just tender. Drain.
Heat a small frying pan over a moderate heat and add the oil. When the pan is coated with hot oil, spread in the potatoes and saute for 3 minutes, shaking the pan and stirring.
Whisk the eggs briskly with the milk or half and half. Season lightly and whisk in the sauteed potato, the diced ham and the grated cheese.
Cut the butter into 4 equal pieces. Place a 7" omelette pan over a moderate to hot heat. Swirl 2 pieces of butter into the hot pan. When the butter stops foaming and before it turns brown, tip in the whipped egg mixture.
Cook over a moderate heat, shaking the pan and pushing the edges towards the centre as soon as they begin to set, using a heatproof spatula or palette knife. Warm a serving plate, it should be larger than the pan.
When the egg mixture is no longer runny but still moist looking, sprinkle over the herbs, season lightly, then leave to cook for a few seconds. Now put the serving plate over the pan. Carefully turn the omelette out on the plate, browned side up.
Swirl a piece of butter into the pan. The minute it melts, slide the omelette back into the pan and cook the underside for about 20 seconds. Slide the omelette back onto the serving plate, lightly trail the butter over the surface and serve at once.
Serves 4.
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French Flat Country Potato Omelette
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Category: Recipes
Prep Time: Cook Time: Total Time:
French Flat Country Potato Omelette
3 ounces waxy potatoes, diced 1/2"
2 teaspoons oil
5 large eggs, room temperature
1 tablespoon milk or half and half
2 ounces thick cut ham, diced
1 tsp. strong medium hard cheese, freshly grated, such as farmhouse cheddar
2 tablespoons butter
several sprigs chives, finely snipped
sea salt
black pepper, freshly ground
First prepare the potatoes, bring a kettle of water to the boil, put the diced potato in a small saucepan, pour in the water and season lightly with salt. Bring to a simmer over a moderate heat and cook for 5 to 8 minutes, until the potato is just tender. Drain.
Heat a small frying pan over a moderate heat and add the oil. When the pan is coated with hot oil, spread in the potatoes and saute for 3 minutes, shaking the pan and stirring.
Whisk the eggs briskly with the milk or half and half. Season lightly and whisk in the sauteed potato, the diced ham and the grated cheese.
Cut the butter into 4 equal pieces. Place a 7" omelette pan over a moderate to hot heat. Swirl 2 pieces of butter into the hot pan. When the butter stops foaming and before it turns brown, tip in the whipped egg mixture.
Cook over a moderate heat, shaking the pan and pushing the edges towards the centre as soon as they begin to set, using a heatproof spatula or palette knife. Warm a serving plate, it should be larger than the pan.
When the egg mixture is no longer runny but still moist looking, sprinkle over the herbs, season lightly, then leave to cook for a few seconds. Now put the serving plate over the pan. Carefully turn the omelette out on the plate, browned side up.
Swirl a piece of butter into the pan. The minute it melts, slide the omelette back into the pan and cook the underside for about 20 seconds. Slide the omelette back onto the serving plate, lightly trail the butter over the surface and serve at once.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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