Advertisement
Easy
By Lucy Madden
Published 2015
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.
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.