Fines Herbes And Gruyère Cheese (add Ham $3) Recipe

Prepare potatoes

Peel potatoes and cut into 1/4-inch sticks. Rinse under cold water until the water runs clear to remove excess starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Blanch fries (first fry)

Heat 2 cups of oil in a heavy-bottomed pot to 325°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until they are just tender but not colored. Remove with a slotted spoon and drain on paper towels. Let rest while you finish the omelettes.

Finish fries (second fry)

Increase oil temperature to 375°F (190°C). Return fries to hot oil in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with fine sea salt and a little fresh ground pepper. Keep warm in a low oven (200°F/95°C) if needed.

Whisk together white wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Gradually whisk in the olive oil until emulsified. Toss mixed greens lightly with the dressing just before serving so greens stay crisp.

Prepare eggs

In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 20–30 seconds). Stir in the chopped parsley, chives, tarragon, and chervil so the fines herbes are evenly distributed.

Cook omelette

Heat a nonstick 10-inch skillet over medium-low heat. Add butter and swirl to coat the pan. Pour half the egg mixture into the skillet for one omelette (reserve the rest for second omelette). Let eggs sit, gently stirring with a spatula for the first 10–15 seconds to distribute heat, then stop stirring and let the edges set. Tilt the pan occasionally and lift set edges so uncooked egg flows underneath. When the omelette is mostly set but still slightly glossy on top (about 1½–2 minutes), sprinkle half the grated Gruyère evenly over the center. If using ham, layer the 1 oz (half of the 2 oz) thin ham slices over the cheese.

Fold and finish

Using a spatula, fold one third of the omelette toward the center, then fold the other side over to form a neat roll or half-moon. Let cook an additional 20–30 seconds to melt cheese through, then slide onto a warm plate. Repeat the process with the remaining butter, egg mixture, herbs, cheese, and optional ham to make the second omelette.

Plate

Place the omelette on a plate alongside a portion of mixed greens and a generous serving of frites. Garnish omelettes with a small sprinkle of chopped chives or parsley if desired.