Ingredients for Two Servings (You cut the omelette in half.)
1 Small red potato
1 Campari tomato (or regular small tomato)
1 Onion (small)
1/4 cup cheese
1 Tablespoon butter
1 Teaspoon butter
1 Tablespoon water
Crack 4 eggs into mixing bowl, add 1 Tablespoon water and beat to smooth consistency. Cut small potato in half, then each half into eight slices. Deseed tomato and chop into small pieces. Chop mushroom into small pieces. Dice onion into tiny pieces, you need about a quarter cup. Boil potato pieces for eight minutes until cooked.
Saute’ tomato, mushroom and cheese pieces in 1 teaspoon of butter over medium heat for about five minutes until onion starts to appear translucent. Drain and add half the potato slices to the saute’ mix to heat them up.
Melt 1 tablespoon butter over just under medium heat in a large frying pan that can be covered. Spread butter in pan and pour in egg mixture. In 3 minutes, the bottom of the egg mixture should be cooked. This will be accomplished when the tiny globs of clear egg appear yellow underneath.
Pour the saute’ed potato and vegetable mix in half of the egg mixture and spread the cheese over the other half.
Cover and cook for three minutes. Uncover. If egg appears cooked through — no runny egg — then fold the cheese covered half over the saute’ed half.
If vegetable juice runs out, cover pan and cook for a few more minutes to firm it up. Otherwise, it’s ready to serve!
For a true Parisian experience, serve with baguette slices and dijon mustard! Congratulations! Great job. Be sure to check out my other Step-by-Step Chef recipes to make other delicious meals!