Recipe Category All Seasons, autumn, Breakfast, For subscribers, French Classics, Gluten Free, kid friendly, Paris, Public, Spring, summer, Uzès, Winter
Servings 2
Ingredients
3 or 4(the fresher the better)Eggs
1sliceHam
1Boiled Potato
2Mushrooms
1TablespoonsTomato Sauce
1TablespoonsVegetable Oil
1TablespoonsButter
Salt and Pepper
Instructions
Dice the boiled potato, reserve.
Slice the mushroom and cook them in a nonstick pan with oil, when cooked, add the dices of potato, warm it up on medium heat, add the ham, and the tomato sauce, & a pinch of salt and pepper, sauté for 1 minute. Reserve in your pan.
Dice the ham and add it to the potato & mushroom mixture.
Break the eggs and beat the eggs with a fork. Add salt and pepper to the eggs.
Add the diced ham & potato mixture to your beaten eggs.
Reheat the pan. When the pan is hot, add the beaten eggs and mix well with a wooden spoon or a plastic spatula, always on medium heat, push the egg mixture from the border towards the center of your pan and then let it cook on one side.
Roll your omelet to form a half-moon shape add the butter in the pan, flip over completely and let cook 2 to 3 minutes. Let rest in the pan 2 minutes, then flip over in a plate.