Omelette du Pomme de Terre – Go Ahead Honey, It’s Gluten Free – Ina Garten

This month, we put on our berets for Ooh La La Bastille Day which is out theme for “Go Ahead Honey, It’s Gluten Free.”  This is a monthly group with a theme that changes from month to month and of course, all the recipes are gluten-free.  This month is being hosted by “Baking Bread.”  This group began under the guidance of Naomi Devlin of  ”Straight Into Bed Cakefree and Dried.”  Thank you both.

We know that French cooking is all about cheese and here I am, taking the cheese out of this wonderful omelet or omelette.  Would you pretend it is there?  We were “all cheesed out” and I could not make one more dairy meal so I changed this to a wonderful omelet missing that important ingredient, cheese.

Saying that, this is a delicious omelet and I would make this every week and be happy about it.  If you would like to be more authentic, throw in your favorite French cheese and presto, it will be as French as you would like.  Who will know?

Omelette du  Pomme de Terre    Thanks to Ina Garten who I adapted this from.

Ingredients

1 tablespoon good olive oil

3 potatoes, sliced thin

Kosher salt and freshly ground black pepper

8  large eggs

3 tablespoons milk

1 tablespoon unsalted butter

1 tablespoon fresh chives, chopped  ( I ran out of fresh chives so the last third consisted of dried chives.)

Method:

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat.

Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon.

Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard.

Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the , potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide on to a plate, divide in half, and serve hot. (I mixed the potatoes in the eggs.  That was also faster than neatly putting them, on top.)

 

Take a bite, close your eyes and see yourself in France in an outside cafe.  Ooh la la!

 

than neatly putting them, on top.)

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