Potato and Sage Flat Omelet with Russian Dressing

Flat omelets (Italian frittata) are an easy snack since they take only a few minutes and are best eaten at room temperature, making them perfect for taking on picnics or cooking in advance and leaving until needed (as long as they have no shellfish in them).

They don’t need saucing at all, just a little olive oil and lemon, but the Russian dressing is pretty spectacular with this omelet. If you don’t have the caviar, use the tomato and olive oil sauce mixed with six fillets of chopped salted anchovies.


  • 8 small red potatoes
  • ¼ cup fresh sage leaves, coarsely chopped
  • ¼cup olive oil
  • 1tablespoon fresh lemon juice
  • 4 large eggs
  • Saltand freshly ground white pepper
  • ½ cup Russian dressing


Peel the potatoes and cut in -inch slices. Mix the sliced potatoes with half the sage leaves. Heat half the oil in a 10-inch frying pan over medium heat and add the potatoes. Cook while stirring for 2 minutes, season, add the lemon juice, cover, and cook over low heat until just tender, about 10 minutes. Turn off the heat and let the potatoes cool.

Beat the eggs in a bowl, season, and add the potatoes and the remaining sage leaves. Mix well.

Wipe out the pan, add the remaining oil, heat it over medium heat, and add the egg-potato mix. Wait a minute, and then shake the pan gently to loosen the egg from the pan. Keep making sure that the omelet does not stick to the pan, and cook over medium-low heat for about 4 minutes on one side. Put a plate slightly bigger than the pan on top of it, flip the omelet over onto the plate, put the pan back on the fire, and slip the omelet, cooked side up, back into the pan. Continue cooking and sliding the omelet around the pan for another 3 minutes.

Serve at room temperature with the sauce on the side.