Best 5 Jacques Pepins Potato Omelet Recipes

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**Indulge in the Culinary Delights of Jacques Pepin's Potato Omelet: A Symphony of Textures and Flavors**

Embark on a delightful culinary journey with Jacques Pepin's potato omelet, a classic French dish that blends the simplicity of eggs with the rustic charm of potatoes. This versatile dish, often served as a hearty breakfast or brunch, showcases Pepin's culinary expertise, combining textures and flavors that dance on the palate. From the crispy exterior to the tender, fluffy interior, each bite offers a satisfying symphony of flavors. This article presents a collection of Jacques Pepin's potato omelet recipes, each with its own unique twist, ensuring an unforgettable culinary experience. Discover the artistry of this classic dish as you explore the diverse recipes featured in this comprehensive guide.

Check out the recipes below so you can choose the best recipe for yourself!

JACQUES PEPIN'S POTATO OMELET



Jacques Pepin's Potato Omelet image

I love Jaques Pepin's recipes,this is a favorite for breakfast or a light dinner.

Provided by Patsy G

Categories     Other Main Dishes

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 c sliced onions
2 medium baking potatoes ( idaho),peeled,about 2 1/2 cups and thinly sliced
1 large tomato( about 8 ounces),cut into thin slices
6 large eggs,preferably organic
1/3 cup coarsely chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. Heat the oil and butter in an 8- to 10-inch nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides. Add the tomato slices to the skillet, arranging them so they cover most of the potato and onion mixture. Cover and cook for 1 minute. Meanwhile, break the eggs into a bowl. Add the chives, salt, and pepper and mix with a fork. Preheat the broiler. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes, until the eggs are set. Slide onto a platter, cut into wedges, and serve.

YUKON GOLD POTATOES: JACQUES PEPIN STYLE



Yukon Gold Potatoes: Jacques Pepin Style image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

3 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
3 cups chicken stock
3 tablespoons butter
2 to 3 tablespoons freshly chopped parsley leaves

Steps:

  • Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

COUNTRY OMELET



Country Omelet image

Provided by Jacques Pepin

Categories     dinner, easy, lunch, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons canola oil
1 tablespoon unsalted butter
2 onions (about 3/4 pound), peeled and sliced
1 1/4 pounds potatoes, peeled and sliced thin
1 large tomato (about 12 ounces), sliced thin
8 large eggs
1/2 cup coarsely chopped chives
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat the oil and butter in a nonstick skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring the mixture every 3 to 4 minutes. Arrange the tomato slices so they cover most of the surface of the potato-and-onion mixture, cover, and cook for 1 minute.
  • Meanwhile, break the eggs into a bowl, add the chives, salt and pepper, and mix together with a fork. Add the egg mixture to the skillet and stir gently with the tines of the fork for about 1 minute to allow the eggs to flow between the potatoes. Then place the skillet under a hot broiler, 3 or 4 inches from the heat, and cook for about 3 minutes, until eggs are set.
  • Invert onto a platter, cut into wedges and serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 5 grams, TransFat 0 grams

FINES HERBES OMELET



Fines Herbes Omelet image

A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.

Provided by Jacques Pepin

Categories     brunch, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

10 large eggs, preferably organic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)
1 tablespoon canola oil
2 tablespoons unsalted butter

Steps:

  • Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
  • Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
  • Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams

JACQUES PEPIN'S POTATOES FONDANTES



Jacques Pepin's Potatoes Fondantes image

The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

Provided by Chef Lyle

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs yukon gold potatoes (20 to 25 potatoes,11/2 to 13/4 inches in diameter)
1 sprig fresh rosemary
2 cups reduced-sodium chicken broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon kosher salt (less if the broth is salty)
1 -2 tablespoon fresh chives, thinly sliced
fleur de sel (optional) or coarse sea salt, for serving (optional)

Steps:

  • Trim the potatoes of any eyes or damaged areas and wash well in cold water.
  • Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use).
  • Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does.
  • Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes.
  • Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
  • Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter.
  • Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.

Tips:

  • To achieve evenly cooked potatoes and prevent sogginess, slice them thinly and cook them until they are tender and slightly browned.
  • For fluffy omelet curds, whisk the eggs vigorously in a bowl before adding them to the pan.
  • Use a well-seasoned non-stick pan or skillet to ensure the omelet doesn't stick and slides easily out of the pan.
  • Cook the omelet over medium heat to prevent burning and allow the eggs to cook evenly throughout.
  • To prevent the omelet from overcooking, remove it from the pan as soon as it is set and still slightly runny in the center.
  • Serve the omelet immediately, garnished with fresh herbs or a sprinkle of cheese, for a delicious and satisfying meal.

Conclusion:

Jacques Pepin's potato omelet recipe is a classic dish that combines the flavors and textures of tender potatoes, fluffy eggs, and aromatic herbs. This recipe is not only simple to prepare but also versatile, allowing for customization with various fillings and toppings. Whether you prefer a plain omelet or one filled with vegetables, cheese, or meat, this recipe serves as a versatile base for creating a satisfying and flavorful meal. Its simplicity and adaptability make it a perfect choice for both novice and experienced cooks. Try experimenting with different ingredients and cooking techniques to create your unique version of this timeless dish.

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