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A classic french style omelette filled with potato and fresh herbs.


  • extra virgin olive oil

  • 1 tablespoon unsalted butter

  • 2 whole eggs beaten with 2 tablespoons water

  • 1 medium steamed potato skin on, 1cm thick slices

  • sea salt

  • freshly ground black pepper to taste

  • 1 tablespoon chopped parsley

  • 1 tablespoon chopped basil

  • parmigiano reggiano


  • 1.

    Heat an omelette pan on the stove.

  • 2.

    When hot, add the olive oil and butter together.

  • 3.

    When the butter is bubbling and is just turning a nutty brown colour, add the eggs and stir from the outside inwards with a rubber spatula.

  • 4.

    When the inside of the omelette is still undercooked, add the potatoes, salt, pepper and herbs into the first third of the omelette.

  • 5.

    Fold into three, using the spatula.

  • 6.

    Transfer the omelette to a plate.

  • 7.

    Grate a little parmesan over the top and a little more pepper.

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3 comments • 7 ratings
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Posted by Mary E ElphickReport
It looks delicious and easy. Yum
Posted by Report
Think il try it out and see..
Posted by Report
Dude, you way over cook that thing. 20 seconds is PLENTY to cook an omelette. Watch Julia Child do it, omelettes aren't supposed to be brown. YUCK!