David's Recipe for Potato Omelette
This recipe serves only two or three. I rarely have occasion to make omelettes for the whole gang. If you look here you'll see how aggressive the ordinary French housewife can get about recipes for true potato omelettes, and then you'll understand how the French ended up with a style which H. J. Muessen calls one of the two classic cuisines.
Main Course or Snack, French
- 4 large boiling potatoes, peeled
- 1 small onion, sliced into quarter circles
- 1/2 cup olive oil
- 6 eggs
- 2 quarts boiling water
- Pinch of salt
- Pinch of freshly ground black pepper
- Pinch of freshly chopped fresh rosemary
- Place the potatoes in the boiling water and cook them at high in a microwave oven until they are slightly undercooked. As soon as they reach that stage, remove them to cold water so that they will stop cooking.
- In my microwave, that takes about 9 minutes.
- Meanwhile, lightly brown the onion.
- Meanwhile-in-the-meanwhile, whip the eggs very lightly and quickly with a fork.
- Mix the salt and pepper into the eggs.
- Mix the onions into the egg mixture.
- Slice the potatoes and saute them with the rosemary until they start to brown.
- Mix the potatoes into the egg mixture.
- Pour the egg mixture into a large frying pan or wok and saute it over a medium flame, moving, lifting, and tilting it every few minutes so that the uncooked egg rolls down under the cooked egg, and the in-between egg cooks evenly.
- When the top of the omelette is only slightly runny, cover the pan for two minutes or so.
- Flip half of the omelette over the other half. Cover for another minute or two, then serve.