Potato and Scallion Omelette

Name: Potato and Scallion Omelette
Cuisine: French
Ingredients: 1 tablespoon crème fraîche or heavy cream (optional); 1 tablespoon crème fraîche or heavy cream (optional); 2 large eggs from vegetarian hens; 1 small potato of your choice, peeled and diced into ⅓-inch cubes; 1 tablespoon unsalted butter or unsaturated oil of your choice; 1 tablespoon unsalted butter or unsaturated oil of your choice; 2 tablespoons finely slivered scallions (white and light green parts only); 5 turns of the pepper mill or to taste; Pinch of salt; 2 large eggs from vegetarian hens

Preparation info

FFR—
1
serving

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is certainly basic food, but it remains one of the great favorites of all the French provincial cuisines. This version is often made in Normandy when the shallots are sprouting at the end of winter.

Ingredients

1 tablespoon unsalted butter or unsaturated oil of your choice
1 small potato of your choice, peeled and diced into ⅓-inch cubes

Europe
France
Breakfast
Gluten-free
Vegetarian
Winter
Normandy

Method

Preheat the omelette pan over medium-high heat. Add the chosen fat or oil and sauté the potatoes in it until nice and golden all around. Beat the eggs with the salt, pepper, and slivered scallions. Pour the mixture into the omelette pan over the potatoes and shake until the omelette has shaped up as instructed. Fold over and invert onto a warm plate