Thursday, 6 January 2011

OMELETTE SAVOYARDE

This is my take on something I ate when I was in the Alps over Christmas. Of course, without the addition of the Alpine soft cheese, Reblochon, this would just be a cheese and bacon omelette. The cheese, which melts into a lovely gooeyness, is what makes it "Savoyarde", as Reblochon is a cheese from the Haute-Savoie region of France. It is worth hunting down the real thing - though you could use Camembert or Brie or similar - as Reblochon has a very distinct, sweet-sharp flavour. Be warned, though: it is smelly, and needs to be stored well wrapped in the fridge to stop its aroma invading the kitchen every time you open the fridge door, and to prevent other foods in the fridge taking on its flavour. I have also seen recipes for this omelette using Gruyere or Raclette.


I ate this dish in the little restaurant, La Licorne, at La Grande Terche, the ski station close to St Jean d'Aulpes where I was staying. The cafe is run by a friendly Brummie, and at lunchtime it has a welcome fug of warmth and cooking smells - just what you crave after a cold morning on the piste! The Licorne Omelette Savoyarde is extremely generous and filling: one will feed two people generously. The omelette is brought to the table in the pan in which it is cooked, with an old bit of towell on the handle. My version, made with two eggs, would also serve two people as a light lunch, with green salad, but I greedily ate the whole thing by myself, though my cat Freddy was quite keen to share it with me!

This is not a fluffy omelette; in fact, it bears some relation to the Spanish tortilla as it uses onions (or rather leeks) and potatoes, and is cooked until it is set.

Omelette Savoyarde - for 1 or 2

2 eggs, lightly beaten
Half a leek, washed and finely sliced
About 4 small/medium waxy potatoes (I use Charlotte), boiled until just tender, then sliced and fried
A generous handful of bacon lardons
Approx 5 slices of Reblochon cheese (about an inch long)
Salt and pepper
A knob of butter

Fry the leeks in butter until tender, then add the bacon lardons and fry until cooked. Assemble the fried potato slices in the pan, and pour over the, swirling the pan around to ensure the egg mixture covers all the other ingredients. Lay the cheese slices on top, and cook omelette on a low heat. Cover the pan with a lid to help the omelette set. Season with salt and pepper.

1 comment:

  1. Scrambled eggs with capers for breakfast this drizzly dank morning. Crisp firm white parsnips par-boiled cut into smallish chunks and coated with olive oil and breadcrumbs last night. Served with chickpeas and other bits lashed in red wine and cumin. It works I tell you Demon Cook!Scrambled eggs with capers for breakfast this drizzly dank morning. Crisp firm white parsnips par-boiled cut into smallish chunks and coated with olive oil and breadcrumbs last night. Served with chickpeas and other bits lashed in red wine and cumin. It works I tell you Demon Cook!

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