OMELETTE BRAYAUDE
(FLAT COUNTRY POTATO OMELETTE)

3 ounces waxy potatoes, diced in 1/2-inch pieces
2 teaspoons oil
5 large eggs, room temperature
1 tablespoon milk or half-n-half
2 ounces thick-cut ham, diced
1 scant tsp freshly grated strong medium hard cheese
2 tablespoons butter, cut in 4 equal pieces, divided use
several sprigs chives, finely snipped
sea salt and freshly ground black pepper

First prepare the potatoes: bring a kettle of water to the boil, put the diced potato in a small saucepan, pour in the water and season lightly with salt. Bring to a simmer over a moderate heat and cook for 5-8 minutes, until the potato is just tender. Drain.

Heat a small frying pan over a moderate heat and add the oil. When the pan is coated with hot oil, spread in the potatoes and saute for 3 minutes, shaking the pan and stirring.

Whisk the eggs briskly with the milk or half-n-half. Season lightly and whisk in the sauteed potato, the diced ham and the grated cheese.

Place a 7-inch omelette pan over a moderate to hot heat. Swirl 2 pieces of butter into the hot pan. When the butter stops foaming and before it turns brown, tip in the whipped egg mixture.

Cook over a moderate heat, shaking the pan and pushing the edges towards the centre as soon as they begin to set, using a heatproof spatula or palette knife.

Warm a serving plate (it should be larger than the pan) and have it to hand.

When the egg mixture is no longer runny but still moist looking, sprinkle over the herbs, season lightly, then leave to cook for a few seconds. Now put the serving plate over the pan. Carefully turn the omelette out on the plate, browned side up.

Swirl a piece of butter into the pan. The minute it melts, slide the omelette back into the pan and cook the underside for about 20 seconds. Slide the omelette back onto the serving plate. Melt the remaining piece of butter in the pan. Lightly trail the butter over the surface of the omelette and serve at once.

VARIATIONS:
For a finer result, use blanched or sauteed ingredients such as bacon, onion, aubergine (eggplant), sweet pepper or courgette cut into small dice or pieces no larger than 1/2-inch. Cheese should be cut into fine slivers, crumbled or grated.

Servings: 4
Adapted from source: The Secrets of French Home Cooking by Marie-Pierre Moine