This cheese omelette filled with potato and herbs is a common evening meal in the Alps and is usually served with a green salad. Beaufort is a semi-hard French cheese with a slightly sweet taste. It's a great melting cheese, often used in fondue, but if unavailable, use Gruyère or Emmenthal cheese instead.
- 2 tsp butter
- 1 potato, peeled and diced
- 3 eggs
- 1 tbsp crème fraîche
- 30 g shaved Beaufort cheese
- salt and freshly ground black pepper
- 1 tbsp thinly sliced chives
- 2 tsp finely chopped tarragon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat half the butter in an omelette pan or small non-stick frying pan and cook the diced potato over medium heat, shaking the pan regularly until golden and tender. Transfer the potato to a plate and reserve the pan.
Lightly beat the eggs with a fork. Add the crème fraîche and about two-thirds of the cheese. Season with salt and pepper and combine well.
Melt the remaining butter in the reserved pan over high heat. Add the eggs and use a fork to move the eggs in the pan so it cooks evenly. When the egg is almost set, place the cooked potatoes and most of the mixed chives and tarragon in the centre, then fold the omelette over. Invert the pan onto a serving plate so the omelette is seam side-down, then sprinkle with the remaining cheese and herbs and serve immediately.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.