Jul 14 2026
Restaurants›Frenchette›Omelette Recipe

Omelette Recipe

Inspired by Frenchette
Time35m
Serves1

fine herbes, pommes frites

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Ingredients

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Omelette base

Optional filling

Pommes frites (fries)

Method

Omelette base

  1. 1

    Prepare eggs

    Crack the eggs into a medium mixing bowl. Add the milk, half of the chopped fine herbes (reserve the other half for finishing), and a pinch (about 1/4 tsp) of the salt and pepper. Whisk vigorously until pale and slightly frothy — this incorporates air for a tender omelette.

  2. 2

    Heat pan

    Set a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add the butter and let it melt and foam but not brown. Tilt the pan so the butter coats the surface evenly.

  3. 3

    Cook omelette

    Pour the egg mixture into the warm skillet. Let eggs set undisturbed for about 10–15 seconds, then using a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this gentle stirring and tilting for 45–90 seconds until the eggs are mostly set but still slightly moist on top.

  4. 4

    Add filling and finish

    If using cheese, sprinkle the grated Gruyère across one half of the omelette. Fold the omelette in half over the filling. Let it sit in the pan another 10–20 seconds to melt the cheese and finish cooking without browning. Slide the omelette onto a plate, sprinkle the reserved fine herbes and remaining salt and pepper to taste, and serve immediately.

Pommes frites (fries)

  1. 5

    Prepare potatoes

    Peel the potatoes (optional) and cut into evenly sized sticks about 1/2 inch thick. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then pat them thoroughly dry with clean kitchen towels or paper towels.

  2. 6

    Heat oil

    In a heavy-bottomed pot or deep skillet, add the oil and heat to 325°F (approximately medium heat). If you don't have a thermometer, test by dropping one small piece of potato in: it should produce gentle steady bubbles.

  3. 7

    First fry (blanch)

    Working in batches so you don't crowd the pot, fry the potatoes for 3–4 minutes until they are cooked through but not browned. They should be soft and pale. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for a few minutes.

  4. 8

    Second fry (crisp)

    Increase oil temperature to 375°F (higher heat). Fry the blanched potatoes again in batches for 2–3 minutes, or until golden and crisp. Remove and drain on paper towels or a wire rack.

  5. 9

    Season and finish

    While still hot, toss the fries with the fine sea salt, freshly ground black pepper, and the optional teaspoon of butter for extra sheen and flavor. Serve immediately alongside the omelette.

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