Poutine Omelet Recipe

If using fresh potatoes: peel (optional) and julienne into very thin shoestring strips. Rinse in cold water to remove starch until water runs clear, then dry thoroughly on paper towels. If using frozen shoestring fries, proceed to frying.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the shoestring fries in small batches for 2–3 minutes until crisp and lightly golden. Remove with a slotted spoon or spider and drain on paper towels. Season immediately with 1 tsp salt. Keep warm in a low oven (200°F/95°C) while you finish other components.

If you don't have pre-braised short rib: season 1–1.5 lb short ribs with salt and sear, then braise with aromatics and stock until tender (3 hours). Shred the meat and reserve braising liquid. For this recipe we assume you have 8 oz shredded short rib and 2 cups beef stock.

Melt 2 tbsp butter in a medium saucepan over medium heat. Add the finely diced onion and sweat until translucent, about 4–5 minutes.

Stir in 1 tbsp tomato paste and cook 1 minute to remove raw flavor. Add 2 tbsp flour and stir well to make a blond roux, cooking for 1–2 minutes while stirring so the flour loses its raw taste.

Slowly whisk in 2 cups beef stock until smooth. Add the shredded short rib meat, 1 tsp Worcestershire, 1 tsp black pepper and 1/2 tsp salt. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning. Keep warm on very low heat.

If gravy becomes too thick, add up to 1/4 cup additional stock or water. If too thin, simmer a few minutes longer to reduce.

In a bowl, whisk together 3 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/4 tsp pepper until just blended and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tbsp butter and swirl to coat. Add the 2 tbsp finely chopped onion and sauté 1–2 minutes until softened but not browned.

Pour the egg mixture into the skillet and allow it to set at the edges. Using a spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue until the surface is mostly set but still slightly creamy, about 2–3 minutes total.

When the omelet is nearly set but still a touch soft, remove the pan from heat. Do not overcook — the omelet should be tender and slightly custardy.

Place a generous handful (about 1 cup) of hot shoestring fries on the center of a warm plate or shallow bowl.

Gently slide the finished omelet on top of the fries, folding the omelet over if you prefer a half-moon. The omelet should cover the fries while still revealing some crisp edges.

Scatter 3/4 cup cheddar cheese curds evenly over the fries and omelet so they begin to soften from the heat.

Spoon 1/2 to 3/4 cup short rib gravy (adjust to taste) over the omelet and fries, ensuring some gravy soaks the fries but not so much that everything becomes soggy.

Dot the omelet with 2 tbsp crème fraîche and garnish with chopped chives if using.

Serve immediately so the fries remain partially crisp and the cheese curds are warm and slightly melty. Provide extra gravy on the side if desired.