Flat Potato Omelet

Episode 118: Egg-ceptional
Recipe: Flat Potato Omelet

In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first sautéed, then covered with thin slices of tomato. At my house we usually serve the omelet hot, often with a salad. It is also delicious served at room temperature in the Spanish style.

Fines Herbs Omelet

Serves 4

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 cups sliced onions
2 medium baking (Idaho) potatoes, peeled and thinly sliced (about 2 1/2 cups)
1 large tomato (about 8 ounces), cut into thin slices
6 large eggs, preferably organic
1/3 cup coarsely chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oil and butter in an 8- to 10-inch nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides.

Add the tomato slices to the skillet, arranging them so they cover most of the potato and onion mixture. Cover and cook for 1 minute.

Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork.

Preheat the broiler. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set.

Slide onto a platter, cut into wedges, and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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  • Marc

    The picture shows the Potato Omemelet (Tortilla) and not the Fines Herbs Omelet.

    • http://www.kqed.org/jacquespepin Jacques Pepin

      Hi Marc-
      Thank you for pointing out this discrepancy. The correct recipe for the Flat Potato Omelet is now online.

  • Lee Shinault

    I very much enjoyed your series Essential Pepin, especially the macaron episode, because you made it apparent one does not have to overthink making the macarons. You simplified the method for me, unlike the cooking classes my sister and I attended in NYC in January 2012 at ICE. Thank you for simplifying the technique.

  • K. Schlegel

    This omelet was a hit with my wife, who has never liked any omelet before! Very conducive to endless variations as well.

  • Lei Roses

    Love your recipes Pepin!! Excellent! Always watching on createtv.