Omelette à la Savoyarde

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


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.