Tomato omelette
Tomato omelette is a great classic of Provençale cuisine. This is my personal version with mushrooms.
118 K 4.5/5 (17 reviews)
1 hour 1 min.
Easy
18 people
9 IngredientsLast modified on: May 10th 2023
For 18 people, you will need:
9 
3 
9 tablespoons 
1 litre 500 ml 
18 
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 9 tomatoes and cut into fairly thick slices. Salt and pepper these on both sides.
Stage 2 - 15 min.
Prepare and chop 3 shallots.
Prepare and chop 1 litre 500 ml mushrooms.
In a saucepan over medium heat, pour 9 tablespoons olive oil. When hot, add the shallot, season with salt and pepper and cook for 1 minute.
Prepare and chop 1 litre 500 ml mushrooms.
In a saucepan over medium heat, pour 9 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 9 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 18 Eggs, salt and pepper.
Stage 9 - 2 min.
Clean the frying pan, return to the heat and pour in 18 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 | 140 RDI=50 % | 80 RDI=7 % | 630 RDI=100 % | 6,580 RDI=330 % | 27,540 RDI: 330 % |
| 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 18 people : 11.50 €
- 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: Rabbit civet "à la normande", Rabbit with mustard, Veal with mushrooms and green asparagus, Lumberjack turnovers, Corn salad with croutons, ... See them all 61
Egg
Like these other recipes: Fruit crémeux, Rolled chestnut and apple brioche, Cookies of the Camisards, Apple Batter Puddings, Dipping bread with cheese, ... See them all 226
Tomato
Like these other recipes: Paella, Breton Sandwich, Tabbouleh, Mexican ceviche, How to prepare tomatoes, ... See them all 75
Olive oil
Like these other recipes: Small ratatouille with , Tender tuna, Souda salad, Mexican tart, Potimarron and leek soup, ... See them all 509
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021282 K 24.5 3 hours 8 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021337 K5 50 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020519 K 44.2 14 hours 30 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012770 K 44 25 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...February 21th 2011398 K 24.4 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.