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Tomato omelette

Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.

86,9134.5/5 for 17 ratings

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Last modified on: November 11^th 2012

For 6 people, you will need:

0 3 tomatoes
1 1 shallot
2 3 tablespoons olive oil
3 200 g mushrooms
4 3 tablespoons olive oil
5 6 eggs
6 6 tablespoons olive oil
7 salt
8 pepper
Total weight: 1,005 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
34 min.	5 min.	22 min.	1 hour 1 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

A few hours in the fridge, protected with plastic film.

Step by step recipe

Stage 1 - 5 min.

Remove the stalks from 3 tomatoes and cut into fairly thick slices. Salt and pepper these on both sides.

Stage 2 - 15 min.

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.

Add the chopped mushrooms, salt and pepper and stir well.

Stage 4 - 10 min.

The mushrooms will give off water, so leave this to evaporate...

Stage 5

...slowly until only the mushrooms are left.

Cover and set aside.

Stage 6 - 5 min.

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.

Tip the cooked tomatoes onto a plate. Remove and discard the skins.

Stage 8 - 3 min.

Beat 6 eggs, salt and pepper.

Stage 9 - 2 min.

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.

Pour the beaten eggs around the tomatoes and cook the omelette, pushing the eggs around gently with a wooden spatula.

Stage 11 - 2 min.

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.

Then add the remaining tomato slices.

Stage 13 - 2 min.

Fold the sides in towards the centre and turn off the heat.

Stage 14 - 5 min.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,192 Kcal or 9,177 Kj	47 gr	25 gr	212 gr
110 %	18 %	2 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
218 Kcal or 913 Kj	5 gr	3 gr	21 gr
11 %	2 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
365 Kcal or 1,528 Kj	8 gr	4 gr	35 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 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Mixed salad with curry mayo, Kérinou slices, Mushroom velouté, Boeuf (beef) bourguignon, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Mouna, Lime (or lemon) curd, Rich hazelnut buttercream, Almond cream or frangipane, Crusty pistachio, almond and apricot flan, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Caesar salad, Italian style gratin, Tomato and courgette tart, Gratin of purple artichokes, Chicken and mushroom brik rolls, ... All
	Tomato: You can get more informations, or check-out other recipes which use it, for example: Multicoloured cucumber-tomato salad, Tomato tatin, Shakshuka, Stuffed tomatoes and courgettes, Comtoise stuffed tomatoes, ... All

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