Jacques Pepin Country Omelet

Jacques Pepin Country Omelet

I had seen this on facebook and wanted to try it. It was very good and I will make again. My skillet could not go under the broiler so I added the tomatoes after I poured in the eggs, and put the lid on the skillet to cook the tomatoes a bit. I think blistered them with a kitchen torch a little bit. I will definitely make again though I might use two potatoes instead of one. Also I used a russet potato as that is what I had, and added a little cream to the beaten eggs. Next time I might saute the tomato in the skillet first, then remove to a plate, and add it back to the dish at the end. I think you could easily use cheddar instead of gruyere. 

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 medium Yukon Gold potato, peeled and thinly sliced (about 1 cup)
• ½ yellow onion, thinly sliced (about ½ cup)
• 4 large eggs, preferably organic
• ¼ teaspoon fine sea salt, plus more for sprinkling
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh chives, cut into ½-inch pieces
• ⅓ cup grated Gruyère
• 1 tomato (about 6 ounces), cored and sliced
• Preheat the broiler, adjusting the oven rack to about 4-inches below the heating element.
• Heat the oil in a small ovenproof nonstick skillet over medium-high heat. Add the potato and onion and cook, stirring to combine for 1 minute. Lower the heat to medium or medium-low, cover, and continue to cook, stirring occasionally, until the potatoes are tender when pierced with a paring knife, 4 to 5 minutes.
• Crack the eggs into a medium bowl. Add the salt, pepper, and chives. Using a fork, pierce the yolks and beat, moving back and forth across the bowl to break up the whites until very smooth and well combined. Add the cheese and stir well. Pour the egg mixture over the potatoes in the pan and cook, stirring with a fork until the mixture is set but still wet in the center. Arrange the tomato slices on top. Sprinkle with a little salt and drizzle with olive oil.
• Transfer the pan to the broiler and heat until the tomatoes are warmed through and the eggs have browned, about 3 minutes. Keep a watchful eye because broilers can vary considerably.
• Serve immediately from the pan or slide onto a plate; a little oil can be drizzled along the edges to help loosen the omelet from the pan as needed. Cut into wedges and enjoy.