French Country Omelette
This recipe outlines how to prepare a classic French-style omelette featuring pre-cooked new potato slices and creamy herbed soft cheese, finished with fresh chives. It's a simple yet elegant dish perfect for a light meal, emphasizing proper omelette technique for a tender result.
Equipment
- 1 Non-stick Frying Pan Approximately 8-10 inches
- 1 Whisk or fork
- 1 Small Saucepan For cooking the potato
- 1 Small Knife For prepping potato and chives
- 1 Cutting Board
Ingredients
Main
- 2 eggs
- 1 medium or 2 small, new potato, scrubbed
- 1 – 2 tbsps herbed soft cheese such as le roulé or boursin
- 1 tbsp water
- Pinch of fines herbes
- Salt/pepper to taste
- A few chives to garnish optional
Instructions
- Scrub the new potato and cook it whole in a small saucepan of boiling salted water until tender, approximately 15-20 minutes.
- Drain the potato, let it cool slightly, then slice or dice it.
- In a bowl, whisk together the eggs, water, a pinch of fines herbes, salt, and pepper until just combined; do not overbeat.
- Heat a small amount of butter or oil in an 8-10 inch non-stick frying pan over medium-low heat until shimmering.
- Pour the egg mixture into the hot pan, tilting to coat the bottom evenly.
- Cook for 1-2 minutes, letting the edges set; then, using a spatula, gently push the cooked edges towards the center while tilting the pan to allow uncooked egg to flow underneath.
- Continue cooking, gently pushing and tilting, until the top is mostly set but still slightly moist.
- Spoon the herbed soft cheese and cooked potato slices or dice onto one half of the omelette.
- Allow to cook for another 30-60 seconds until the cheese begins to melt and the egg is just set.
- Carefully fold the other half of the omelette over the filling and slide onto a plate; garnish with fresh chives if desired.
Notes
Ensure the potato is fully cooked and cooled before incorporating it into the omelette to avoid uneven cooking. Cook the omelette over medium-low heat; patience is key to a tender, properly cooked egg without browning. Use a good quality non-stick pan for easy release and a classic fold. For extra richness, add a pat of butter just before folding. Don't overfill the omelette; too much cheese and potato can make it difficult to fold and can cool down the eggs too quickly.