No. 324 Omelet Recipe

Time30m

Serves2

Fine herbs, crème fraiche, crispy potatoes, croissant

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Ingredients

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1
Prepare the Potatoes
Wash and peel the potatoes, then cut them into small cubes. In a skillet, heat olive oil over medium heat. Add the potatoes, season with salt and pepper, and cook until crispy and golden brown, about 15-20 minutes, stirring occasionally.
2
Make the Omelet
In a bowl, whisk together the eggs, fine herbs, salt, and pepper until well combined. In a non-stick skillet, melt butter over medium heat. Pour the egg mixture into the skillet and cook until the edges start to set, gently lifting the edges with a spatula to allow uncooked egg to flow underneath. Once the top is slightly runny, spoon the crème fraîche over one half of the omelet. Fold the omelet in half and cook for another minute until fully set.
3
Serve
Plate the crispy potatoes alongside the omelet. Warm the croissants in the oven for a few minutes, then serve them on the side.