Omelette du curé

Preparation info

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Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

This omelette, which is cooked right through instead of being kept moist in the centre, is more like a thick galette than a classic omelette and makes a hearty main course. It is apparently so named because the ingredients that go into it are those that parishioners most often offer as gifts to the village priest: eggs, ham, cheese and potatoes. Many curates, particularly those of the older generation, do not know how to cook, and therefore often arrange to take their meals at the vi