Omelette à la Savoyarde (Flat Omelette with Potato and Gruyère)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- eggs
- 25 grammes potatoes
- butter
- 20 grammes fresh Gruyère
Instructions
- Slice the raw potatoes into fine rounds and sauté them in butter.
- Add them to the eggs with the Gruyère shavings.
- Make the omelette in the shape of a pancake.