Mireille Johnston

Crique

Potato and Onion Omelet

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a substantial omelet, quick to prepare, with the commonest of ingredients. Freshly grated potatoes give it its creamy substance.

Ingredients

  • 3 medium-sized onions
  • 3 medium-sized potatoes
  • 4 tablespoons olive oil

Method

Peel the onions and potatoes and grate them into a bowl. Place them in a kitchen towel and squeeze dry.

Heat 2 tablespoons of the olive oil in a heavy-bottomed frying pan, add the potatoes and onions and sauté them, covered, for 10 minutes, stirring from time to time.

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