Omelette aux pommes de terre – French omelette with potatoes and onions Recipe
A hearty omelette with sautéed potatoes and onions that in France often appears as a quick lunch or dinner when there are boiled potatoes left in the fridge from the day before. It’s a bit like a Spanish tortilla, but thinner and fluffier. A great way to use up leftovers and feed several people with one pan dish.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- egg - 6 piece
- boiled potatoes sliced into thin rounds; can be from the previous day - 300 g
- onion thinly sliced - 1 piece
- oil for frying the potatoes and onions - 2 tablespoons
- butter for frying the omelette - 20 g
- parsley chopped, optional - 2 tablespoons
- yellow cheese grated, optional - 40 g
- salt to taste
- black pepper to taste
Main Ingredient:
eggs
Preparation
- Heat the oil in a medium pan over medium heat. Add the onion and fry for 3–4 minutes until it softens and turns slightly translucent, without browning too much.
- Add the slices of boiled potatoes, gently mix with the onion and fry for 5–6 minutes until the potatoes are lightly golden on both sides. Sprinkle with a pinch of salt and pepper.
- In a bowl, beat the eggs with a little salt and pepper; you can add the chopped parsley. If using cheese, add it to the eggs and mix.
- In a second, larger pan (or the same one if it’s large enough), heat the butter over medium heat until it foams but does not brown.
- Transfer the sautéed potatoes and onions to the pan with the butter and spread them out in an even layer.
- Pour the egg mixture over everything, gently moving the pan so the eggs flow between the potatoes. Cook over medium-low heat for 5–7 minutes, until the bottom is set and the top is still slightly moist.
- If you want the top nicely set, you can cover the pan with a lid for the last 2–3 minutes or place the pan (if it has a metal handle) under the oven grill for 2–3 minutes.
- Serve the omelette immediately, cut into wedges, with salad or cucumber.
Storage
In fridge:
2 days
Freezing:
No
Resztki omletu przechowuj w lodówce, szczelnie przykryte. Podgrzewaj na patelni na małym ogniu lub w mikrofalówce; konsystencja będzie trochę bardziej sucha, ale nadal smaczna.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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