Omelette with potatoes from Paul Bocuse

Name: Omelette with potatoes from Paul Bocuse
Total time: 30 min
Yield: 2
Ingredients: 300 g Potato; 7 Eggs; 100 g Salo; 40 g Butter; to taste Salt; to taste Pepper

Omelette using the elegant technology of the famous French chef. The main thing in food is its quality. And there is only one cuisine - delicious. Paul Bocuse is one of the founders of the “New Cuisine”, which focuses on the quality and naturalness of products and reduced calorie content of dishes. It’s easy to cook according to his recommendations. The main thing is to strictly follow the technology and use natural, high-quality products. So, to prepare an omelet with potatoes, we use products that almost “permanently live” in our kitchen, and the dish itself is traditional. But according to Mr. Bocuse’s technology, it turns out tasty, nutritious and healthy. Although, in my opinion, this is a “male” omelette. I would reduce the amount of eggs and add a little milk, but that would be my recipe.

65

5206

Elena White

Author of the recipe

Calories

993Kcal

Protein

30gram

Fat

86gram

Carbs

30gram

*Nutritional value of 1 serving

Ingredients

Servings: 2

300g

7

100g

40g

to taste

to taste

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Paul Bocuse practically insists that food must be at room temperature before cooking. The potatoes are boiled in their jackets and cooled. Remove the eggs from the refrigerator 1.5 hours before cooking.
STEP 2
Cut the lard into small cubes and place in a heated frying pan. Paul Bocuse often explains his love for cast iron cookware. Therefore, I also decided to use an old (my grandmother’s) cast iron frying pan in this recipe.
STEP 3
Fry the lard, remove the fried cubes from the frying pan.
STEP 4
Drain off the fat.
STEP 5
Blot the pan with a paper towel to remove any remaining fat.
STEP 6
Cut the potatoes into slices.
STEP 7
Place a piece of butter on a still hot frying pan and as soon as the butter starts to foam, add the potato slices.
STEP 8
Fry the potatoes until golden brown. Add pieces of lard.
STEP 9
Break the eggs into a bowl.
STEP 10
Add pepper and salt to taste.. and then beat the eggs with a fork, adding 1 tablespoon. a spoonful of plain water. Pour this mixture over the potatoes.
STEP 11
Bring to readiness.
STEP 12
Cut into portions. It is recommended to serve this omelet with slices of white bread fried in butter.

Comments on the recipe

Lubov♀

22.10.2023

4.7

It's great that we're starting to get all sorts of interesting recipes from famous chefs! And it’s especially nice when such chefs prepare simple and affordable dishes, just yum! But I’ve never heard of the French adding lard to their dishes... Is this really true? That is, in the recipe this same Bocuse uses lard, not some kind of fat?

Faith faith

22.10.2023

4.9

What a delicious omelet! We used to fry or boil potatoes and simply pour beaten egg over them and stir. The result was potatoes with these egg flakes. And in this recipe there is a beautiful presentation of an omelet with potato slices. Thanks for the recipe!

Maslova Tatyana

22.10.2023

4.9

Lubov♀ wrote: It’s great that we’re starting to get all sorts of interesting recipes from famous chefs! And it’s especially nice when such chefs prepare simple and affordable dishes, just yum! But I’ve never heard of the French adding lard to their dishes... Is this really true? That is, in the recipe, this same Bocuse uses lard, not some kind of fat? Yes, according to the recipe, a 100 gram piece of lard is cut into pieces and fried, the fat is drained from the frying pan, and the pieces themselves are added to the fried potatoes and filled with beaten egg. Thus, pork fat itself is not used, which reduces calorie content, and fried pieces of lard (one might say cracklings) crunch very tasty in an omelet.

Lubov♀

22.10.2023

4.7

Tatyana, thanks for the answer! I'll know))