L’Omelette Brayaude

Name: L’Omelette Brayaude (Omelette with ham, potato and cheese)
Yield: Serves 2 or 4
Cuisine: French
Ingredients: pepper, salt; 175 g (6 oz) jambon de campagne cut in one slice (or gammon steak with as much fat on it as possible); 250 g (½ lb) waxy potatoes; 60 g (2 oz) Cantal cheese, grated (or Lancashire or Cheddar cheese); 1 tablespoon pork or goose fat; 100 g (3½ oz) Cantal cheese, cut into strips; 4 eggs

Omelette with ham, potato and cheese

Preparation info

Serves
2 or 4

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

This is named after a gastronomic club formed by local farmer’s at Riom in the Auvergne. Their unusual breeches were called braies, hence the title:

Ingredients

175 g (6 oz) jambon de campagne cut in one slice (or gammon steak with as much fat on it as possible)
250

Europe
France
Main course
Gluten-free
Mediterranean

Method

Have the ham cut in one slice about ½ cm (¼ in) thick. Cut it into dice and melt these in a frying pan over a low heat so as to extract the fat. Remove the pieces when they start to brown.

Dice the