L’Omelette Brayaude

Omelette with ham, potato and cheese

Preparation info
  • Serves

    2 or 4

    • Difficulty


Appears in

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:


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


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