Tomato omelette

Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
95K 17 4.5
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Last modified on: November 11th 2012

Keywords for this recipe:OmeletteTomatoMushroomProvencePagnol
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
34 min.5 min.22 min.1 hour 1 min.
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Step by step recipe

Stage 1 - 5 min.
Tomato omelette : Photo of step #1
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 : Photo of step #2
Prepare and chop 1 shallot.

Prepare and chop 200 g mushrooms.

Pour 3 tablespoons olive oil into a saucepan on medium heat. When hot, add the shallot, salt and pepper and cook for 1 minute.

Stage 3 - 1 min.
Tomato omelette : Photo of step #3
Add the chopped mushrooms, salt and pepper and stir well.

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

Stage 5
Tomato omelette : Photo of step #5
...slowly until only the mushrooms are left.

Cover and set aside.

Stage 6 - 5 min.
Tomato omelette : Photo of step #6
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 : Photo of step #7
Tip the cooked tomatoes onto a plate. Remove and discard the skins.

Stage 8 - 3 min.
Tomato omelette : Photo of step #8
Beat 6 eggs, salt and pepper.

Stage 9 - 2 min.
Tomato omelette : Photo of step #9
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 : Photo of step #10
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 : Photo of step #11
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 : Photo of step #12
Then add the remaining tomato slices.

Stage 13 - 2 min.
Tomato omelette : Photo of step #13
Fold the sides in towards the centre and turn off the heat.

Stage 14 - 5 min.
Tomato omelette : Photo of step #14
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.
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.
A few hours in the fridge, protected with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,192 Kcal or 9,177 Kj47 gr25 gr212 gr
110 %18 %2 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
218 Kcal or 913 Kj5 gr3 gr21 gr
11 %2 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
365 Kcal or 1,528 Kj8 gr4 gr35 gr
18 %3 %<1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 3.83 €
  • Per person : 0.64 €

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Note : These prices are only approximate.
Home made.
This recipe uses (among others)
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