Omelette à la Savoyarde

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Potatoes and eggs are perfect partners. This recipe originated in the cheese-producing region of Savoy in France, where potatoes have a place of honour. This omelette is cooked more like a pancake.


  • 4 medium potatoes, cleaned, cooked and sliced
  • 4 oz (110 g) butter
  • 8 eggs
  • Sea salt and freshly ground black pepper
  • 2 oz (50 g) Gruyère cheese, cut into little shavings or small dice


Melt the butter and brown the potato slices. Beat the eggs together and season. Mix the cheese with the eggs. Pour into the pan over the potatoes and cook like a pancake, turning it over as soon as it is browned on one side.

La Cuisinière républicaine, published 1793, was the first French cookery book written by a woman, Mme Merigot. It was devoted entirely to the potato.

Part of