Lorraine Omelette Recipe

Cook bacon lardons

Place a medium nonstick or cast-iron skillet over medium heat. Add the bacon lardons (4 oz) in a single layer. Cook, stirring occasionally, until browned and slightly crisp, about 6–8 minutes. Use a slotted spoon to transfer the lardons to a paper-towel–lined plate, leaving rendered bacon fat in the pan. Reserve about 1 tablespoon of bacon fat in the pan; discard excess or save for another use.

Sauté potatoes

Add 1 tablespoon olive oil to the skillet with the reserved bacon fat and increase heat to medium-high. Add the diced potatoes (1 cup) in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook without stirring for 2–3 minutes to develop color, then stir and continue to cook until potatoes are tender and golden, about 8–10 minutes total. If they begin to stick, lower the heat slightly and stir more frequently. Transfer potatoes to the plate with the cooked lardons.

Caramelize onion

Reduce heat to medium-low and add the thinly sliced onion (1 count) to the same skillet. Add 1/2 tsp sugar and 1/2 tsp fresh thyme leaves (optional) to encourage caramelization. If the pan looks dry, add up to 1 teaspoon olive oil. Season with 1/4 tsp salt. Cook slowly, stirring every few minutes, until the onion is deeply golden and sweet, about 12–15 minutes. If the onions begin to brown too quickly, reduce heat. When caramelized, combine onions with the potatoes and bacon lardons on the plate; keep warm.

Prepare eggs

In a medium bowl whisk together 4 large eggs with 2 tablespoons whole milk until uniformly blended and slightly frothy. Stir in 2 tablespoons finely chopped fine herbs, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning lightly (remember the bacon and cheese are salty).

Heat pan and cook eggs

Use a clean 8–9 inch nonstick or well-seasoned omelette pan. Place over medium heat and add 1 tablespoon unsalted butter. Swirl to coat the pan and once the butter foams but before it browns, pour in the beaten eggs. Let eggs sit undisturbed for 10–15 seconds until edges begin to set.

Create curds and set

Using a silicone spatula, gently push set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this motion, creating soft curds, until eggs are mostly set but still slightly moist on top, about 1–1.5 minutes.

Add filling and finish

Evenly scatter the warm potato, caramelized onion and bacon mixture down the center third of the omelette. Sprinkle the grated Gruyère (3 oz) over the filling. Fold one side of the omelette over the filling, then gently tilt and slide the omelette onto a plate, folding the other side if desired to create a classic half-moon or tri-fold. Residual heat will melt the cheese. If you prefer the cheese more melted, cover the pan with a lid for 30–45 seconds before folding.

Finish and serve

Garnish with the optional 1 teaspoon extra chopped fine herbs and a small pat (1/2 tsp) of butter on top if desired. Serve immediately while hot.