Flat Potato Omelet

From the Essential Pépin tv series, Episode 118: Egg-ceptional

In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first sautéed, then covered with thin slices of tomato. At my house we usually serve the omelet hot, often with a salad. It is also delicious served at room temperature in the Spanish style. —Jacques Pépin

Serves 4

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 cups sliced onions
2 medium baking (Idaho) potatoes, peeled and thinly sliced (about 2 1/2 cups)
1 large tomato (about 8 ounces), cut into thin slices
6 large eggs, preferably organic
1/3 cup coarsely chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oil and butter in an 8- to 10-inch nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides.

Add the tomato slices to the skillet, arranging them so they cover most of the potato and onion mixture. Cover and cook for 1 minute.

Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork.

Preheat the broiler. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set.

Slide onto a platter, cut into wedges, and serve.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

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