Jacques Pépin makes a country omelet

Serves 2

“This is kind of a rough omelet, a bit in the style of a Spanish tortilla or an Italian frittata. I sauté potato and onion, and with that I add the eggs and cheese, I like Gruyère in this case, and some chives, and I add a layer of tomato on top and that goes under the broiler for a couple of minutes to be served slid out of the skillet or un-molded on the plate. A great lunch.” —Jacques Pépin

Ingredients:

1 potato (8 oz)
½ onion (3 oz)
2 tablespoons butter
2 tablespoons olive oil
salt and pepper
4 eggs
1/3 cup grated Gruyère
2 tablespoons chopped chives or parsley
1 medium tomato sliced into 6 slices

Method:

Peel and slice the potato and the onion. Heat the butter and oil in a 7-inch, non-stick skillet over medium-high heat. Add the potato and onion and season with salt and pepper. Cook, covered, turning occasionally until lightly browned and cooked through, about 5 to 8 minutes.

Meanwhile, beat the eggs, season with salt and pepper, add the cheese and chives and mix well.

Pour the egg mixture into the pan with the potatoes and onion mixing well. Cook, stirring, until most of the egg is just set, it will still be moist in parts. Cover the surface with slices of tomato, sprinkle with salt and drizzle with oil. Place under the broiler, not too close, about 8 inches from the flame, for about 2 minutes.

You can slide the omelet onto a plate or invert it. Cut and serve immediately.