My grandmother often prepared this typical French omelet stuffed with pommes de terre sautées for dinner and served it with some greens. It's a great way to use your leftover potatoes. Personally, I like my omelet to be barely cooked on the top - in French we call this baveuse (literally: drooling). But I cooked it longer for you dear Americans with a phobia for raw eggs.
Omelette de Pommes de Terres Sautées (serves 4):
- 1 cup sliced fingerling potatoes (steamed or boiled in advance)
- 8 eggs
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 handful of grated cheese
- 8 eggs
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 handful of grated cheese
Add the potatoes and cook on high heat until browned on both sides.
Add salt and pepper.
In a separate bowl, beat the eggs with a tablespoon of cold water. Add some salt and pepper.
Pour the egg mixture into the pan. Stir with a wooden spoon, and as the eggs start to cook, move the eggs around so as to allow the entire omelet to be uniformly cooked.
Sprinkle the grated cheese.
Once the eggs are nearly cooked on the surface, slide the omelet into a long dish and allow the second half to flip over the first so as to create a kind of turnover.
