This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
137 K 4.5/5 (17 reviews)
1 hour 1 min.
Easy
3.85 €
6 people
9 IngredientsLast modified on: May 10th 2023
3 
1 
3 tablespoons 
200 g 
6 
Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 25 min.
All in all: 1 hour 1 min.
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.
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.
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.
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.
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
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.
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.
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.
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 recipe | 50 RDI=20 % | 30 RDI=2 % | 210 RDI=30 % | 2,190 RDI=110 % | 9,180 RDI: 110 % |
| Per 100 g | 4 RDI=2 % | 2 RDI=0 % | 20 RDI=3 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 7 RDI=3 % | 4 RDI=0 % | 40 RDI=5 % | 370 RDI=20 % | 1,530 RDI: 20 % |
How much will it cost?
- For 6 people : 3.85 €
- Per person : 0.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: "Land and sea" kebabs, Mushroom buckwheat pancakes, Polenta with artichokes and mushrooms, Sauce Normande (for fish), Broken eggs with mushrooms, ... See them all 63
Egg
Like these other recipes: Tortilla Comtoise, "Oeufs rabattus" with leeks, Eggs with tomatoes and courgettes, Half-cooked chocolate cake with raspberry coulis, Genoese croque-monsieur, ... See them all 249
Olive oil
Like these other recipes: Koulibiak in pie dish, Tomato ladybirds, Fresh spinach with cream, Polenta, Lumberjack turnovers, ... See them all 553
Tomato
Like these other recipes: Vegetable tian, Tomato and cream cheese terrine, Italian toast, Tomato and courgette tart, Refreshing summer salad, ... See them all 76
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017438 K3.5 15 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013883 K 44.7 55 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019633 K 14.6 1 hour 30 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011284 K4.1 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.