Potato & Garlic Omelet
From The Provencal Cookbook
Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2 - 4
4 small new potatoes
2 tbsp olive oil
1 spring/green onion, chopped
1 clove garlic, crushed
1 tbsp flat leaf/Italian parsley, chopped
6 medium eggs (I used 5 large)
Sea salt & freshly ground black pepper
1 ½ tbsp unsalted butter
1. Cook the potatoes in boiling salted water. Ruth’s note: the book calls for cooking the potatoes whole and peeling them once cooked and slightly cooled. To speed up the process… I was hungry, I quartered the potatoes to cook them and left the skins on. Once cooked (tender to a fork), drain and coarsely chop.
2. In a 8-9” non stick skillet, cook the potatoes, garlic, green onion and half the parsley over medium heat until the potatoes turn golden and crispy around the edges (about 5 minutes).
3. In the meantime, in a bowl, whisk the eggs with salt and pepper until well blended. Add a little more oil in the pan and spread the eggs over the cooked potato mixture, spreading evenly in the pan and raise the temperature to medium high. Cook without stirring but shaking often so that the omelet doesn’t stick, until the omelet is set.
4. Remove from the heat. Swirl the butter over the omelet to make it shine and sprinkle with the rest of the parsley. Slip the omelet onto a serving plate and cut into wedges.
Serve at once. It makes a wonderful supper or lunch/brunch and great with a mixed green salad.