Omelette Paysanne

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 tablespoon butter
  • 4 tablespoons diced salt pork
  • 4 tables


Melt butter in omelette pan and add diced salt pork. When meat is browned, remove to a plate and keep warm. Add potato to fat in the pan and sauté until soft and golden. Return salt pork to pan, add finely chopped parsley and chives, and season to taste with salt and pepper. Beat eggs lightly and pour over mixture; then proceed to cook as for Basic Omelette. <