Can you talk me through a killer omelette?

Not one of those homogenous egg pockets stuffed with ingredients, but one that is light and delicious owed to proper assemblage of a few quality ingredients. I'm recalling omelletes I got when in France at little nothing fancy type restaurants that working men would go to. And they were not for breakfast but for a late lunch not quite supper meal that I would seek out after getting off the ship at the end of the work day.

I've tried a few times over the years, but have never been able to get there and never had a state side place come close.

 

Not exactly an omelet by technical definition, but one of my most requested breakfast dishes- potato omelet.

Slice a Yukon gold into 1/8" rounds. Heat butter and olive oil over med/low heat. Add potatoes in an overlapping spiral, covering the bottom of the pan. Cook about 4-5 minutes or so. Flip the potatoes- this part is pretty tricky. Continue cooking for another 4-5 minutes. Meanwhile, whip three eggs (none of those puny non-American eggs) with a bit of S&P, some chopped fresh parsley, and a couple of tablespoons of reggiano. Flip the potatoes again if you have the nerve, then sprinkle with crumbled cooked bacon and the egg mixture. Cover pan and cook slowly until eggs are fluffy and serve with a hit of sriracha.

 

From Himself:

 

+1 to @Jim. Follow Pepin for anything and you wont go wrong.

 

When in doubt on food check out Jacques Pepin for sure!

 

thanks guys. Jay, that potato omelet will definitely get a try.

The second Pepin omelet is quite close to what I recall.

Any other omelet secrets?

 

Practice, taste, make adjustments. But then that's the secret to all cooking. And why I think I am a long way from being a decent cook, not enough practice.