Country Omelet
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons canola oil
- 1tablespoon unsalted butter
- 2onions (about ¾ pound), peeled and sliced
- 1¼pounds potatoes, peeled and sliced thin
- 1large tomato (about 12 ounces), sliced thin
- 8large eggs
- ½cup coarsely chopped chives
- ¾teaspoon salt
- ½teaspoon freshly ground pepper
Nutritional analysis per serving (6 servings)
278 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
- Step 2
Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
- Step 3
Invert onto a platter, cut into wedges and serve.
Private Notes
Comments
Not that it's particularly important, but in his instructions, Pepin adds and cooks the egg before settling the tomato on top and putting it in the broiler. Only a small, aesthetic detail, of course. But looks nice.
So easy and so fast - for the two of us, I use four eggs (with a Tbsp. of milk or cream and about 1/3 c. of grated gruyere or any cheese you want), and proportionately less of the other ingredients. Don't have chives? Try another fresh herb. I think this shines with EVOO, not canola, and fresh summer tomato. Slide out on to a plate to serve for a better presentation. Serve with salad for a nice light dinner or lunch. Gently reheat leftovers or eat cold or room temp.
This was delicious! I did add some chopped bacon.
A nice easy dinner on Christmas Eve eve. Followed the recipe closely, and the result was superb. Thanks, Chef Pepin.
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