Tomato omelette

A recipe from
113K4.5 May 10th 2023
Tomato omelette
Imprimer cette page - Remove photos

For 6 people, you will need:


PreparationRestingCookingStart to finish
34 min.5 min.22 min.1 hour 1 min.

Step by step recipe

1Remove the stalks from 3 tomatoes and cut into fairly thick slices. Salt and pepper these on both sides.Tomato omelette : etape 25
2Prepare 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.
Tomato omelette : etape 25
3Add the chopped mushrooms, salt and pepper and stir well.Tomato omelette : etape 25
4The mushrooms will give off water, so leave this to evaporate...Tomato omelette : etape 25
5...slowly until only the mushrooms are left.

Cover and set aside.
Tomato omelette : etape 25
6Pour 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.
Tomato omelette : etape 25
7Tip the cooked tomatoes onto a plate. Remove and discard the skins.Tomato omelette : etape 25
8Beat 6 eggs, salt and pepper.Tomato omelette : etape 25
9Clean 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.
Tomato omelette : etape 25
10Pour the beaten eggs around the tomatoes and cook the omelette, pushing the eggs around gently with a wooden spatula.Tomato omelette : etape 25
11When the omelette is almost cooked but a little of the egg is still runny, add the mushrooms on top of the tomatoes.Tomato omelette : etape 25
12Then add the remaining tomato slices.Tomato omelette : etape 25
13Fold the sides in towards the centre and turn off the heat.Tomato omelette : etape 25
14Cover the omelette with a sheet of aluminium foil and leave to rest like this for a few minutes before serving to finish cooking gently.Tomato omelette : etape 25


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.
View this recipe :
May 22th 2024.