Tomato omelette


Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
122 K 4.5/5 (17 reviews)
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Last modified on: May 10th 2023
For 6 people, you will need:

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Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 25 min.
All in all: 1 hour 1 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Tomato omelette
Remove the stalks from 3 tomatoes and cut into fairly thick slices. Salt and pepper these on both sides.

Stage 2 - 15 min.
Tomato omelette
Prepare and chop 1 shallot.

Prepare and chop 200 g mushrooms.

In a saucepan over medium heat, pour 3 tablespoons olive oil. When hot, add the shallot, season with salt and pepper and cook for 1 minute.

Stage 3 - 1 min.
Tomato omelette
Add the chopped mushrooms, salt and pepper and stir well.

Stage 4 - 10 min.
Tomato omelette
The mushrooms will give off water, so leave this to evaporate...

Stage 5
Tomato omelette
...slowly until only the mushrooms are left.

Cover and set aside.

Stage 6 - 5 min.
Tomato omelette
Pour 3 tablespoons olive oil into a non-sitck frying pan over medium heat. When hot (lightly smoking), add the tomato slices.

Be careful as these will spit! Have a large lid handy to protect your cooker.

Fry the tomatoes on both sides.

Stage 7 - 2 min.
Tomato omelette
Tip the cooked tomatoes onto a plate. Remove and discard the skins.

Stage 8 - 3 min.
Tomato omelette
Beat 6 eggs, salt and pepper.

Stage 9 - 2 min.
Tomato omelette
Clean the frying pan, return to the heat and pour in 6 tablespoons olive oil.

When this is nice and hot arrange some of the tomato slices in the pan without overlapping, in a line if possible, like in the photo.

Stage 10 - 7 min.
Tomato omelette
Pour the beaten eggs around the tomatoes and cook the omelette, pushing the eggs around gently with a wooden spatula.

Stage 11 - 2 min.
Tomato omelette
When the omelette is almost cooked but a little of the egg is still runny, add the mushrooms on top of the tomatoes.

Stage 12 - 2 min.
Tomato omelette
Then add the remaining tomato slices.

Stage 13 - 2 min.
Tomato omelette
Fold the sides in towards the centre and turn off the heat.

Stage 14 - 5 min.
Tomato omelette
Cover the omelette with a sheet of aluminium foil and leave to rest like this for a few minutes before serving to finish cooking gently.
Remarks
In Provence, tomato omelettes are often eaten cold. This is the meal eaten by the hunters of Bartavelles (Marcel's father and uncle Jules) in 'My Father's Glory' (La Gloire de Mon Père) by Marcel Pagnol.
And to drink?
My father used to say, "With an omelette, you need a drop of white!", and he was absolutely right, so I suggest a very dry white, such as a Muscadet.
Keeping: A few hours in the fridge, protected with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe50 RDI=20 %30 RDI=2 %210 RDI=30 %2,190 RDI=110 %9,180 RDI: 110 %
Per 100 g4 RDI=2 %2 RDI=0 %20 RDI=3 %220 RDI=10 %910 RDI: 10 %
Per person7 RDI=3 %4 RDI=0 %40 RDI=5 %370 RDI=20 %1,530 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg
How much will it cost?
  • For 6 people : 3.85 €
  • Per person : 0.65 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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