Jacques Pepins Potato Omelet Recipes
JACQUES PEPIN'S POTATOES FONDANTES
The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.
Provided by Chef Lyle
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the potatoes of any eyes or damaged areas and wash well in cold water.
- Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
- Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
- Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
- Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
- Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
- Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
COUNTRY OMELET
Provided by Jacques Pepin
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface 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 together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
- Invert onto a platter, cut into wedges and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 5 grams, TransFat 0 grams
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