{"id":1170,"date":"2011-09-18T22:39:38","date_gmt":"2011-09-19T05:39:38","guid":{"rendered":"http:\/\/blogs.kqed.org\/essentialpepin\/?p=1170"},"modified":"2011-09-18T22:39:38","modified_gmt":"2011-09-19T05:39:38","slug":"fines-herbs-omelet","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/essentialpepin\/2011\/09\/18\/fines-herbs-omelet\/","title":{"rendered":"Flat Potato Omelet"},"content":{"rendered":"

Episode 118: Egg-ceptional<\/a>
\nRecipe: Flat Potato Omelet<\/strong><\/p>\n

In this omelet, which is flat, not rolled, the eggs serve as a binder for thinly sliced potatoes and onions, which are first saut\u00e9ed, 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.<\/p>\n

\"Fines<\/a><\/p>\n

Serves 4<\/strong><\/p>\n

1 1\/2 tablespoons olive oil
\n1 tablespoon unsalted butter
\n1 1\/2 cups sliced onions
\n2 medium baking (Idaho) potatoes, peeled and thinly sliced (about 2 1\/2 cups)
\n1 large tomato (about 8 ounces), cut into thin slices
\n6 large eggs, preferably organic
\n1\/3 cup coarsely chopped fresh chives
\n1\/2 teaspoon salt
\n1\/4 teaspoon freshly ground black pepper<\/p>\n

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.<\/p>\n

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.<\/p>\n

Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork.<\/p>\n

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.<\/p>\n

Slide onto a platter, cut into wedges, and serve.<\/p>\n

Copyright \u00a9 2011 by Jacques P\u00e9pin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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