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Le Chaudron recipe
Omelette pommes de terre oignons
Potato and onion omelet
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6eggs
4potatoes
2onions, sliced
4 tbspolive oil
1bunch of parsley, chopped
1 pinchsalt
- 6 eggs
- 4 potatoes
- 2 onions, sliced
- 4 tbsp olive oil
- 1 bunch of parsley, chopped
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the potatoes and slice them thinly so they cook quickly and turn tender.
- Cook the potato slices and sliced onions in the oiled skillet over low heat for 15 minutes.
- Stir often until the potatoes are tender and lightly golden at the edges.
- Beat the eggs in the bowl with the salt and chopped parsley until smooth and frothy.
- Pour the beaten eggs over the vegetables in the skillet and let the omelet set over low heat without stirring too much.
- Flip the omelet using a plate to brown the other side, then serve hot, cut into generous wedges.
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