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Tomato omelette

Name: Tomato omelette
Prep time: 39 min
Cook time: 22 min
Total time: 1 h 1 min
Yield: 6 people
Cuisine: French
Ingredients: 3 tomatoes; 1 shallot; 3 tablespoons olive oil; 200 g mushrooms; 3 tablespoons olive oil; 6 eggs; 6 tablespoons olive oil; salt; pepper

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

134 K 4.5/5 (17 reviews)

1 hour 1 min. difficulté

Easy

3.85 €

6 people

9 Ingredients

Last modified on: May 10^th 2023

For 6 people, you will need:

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

Times for this recipe

Preparation: 35 min.

Resting: 5 min.

Cooking: 25 min.

All in all: 1 hour 1 min.

When should you start or finish this recipe?

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.

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.

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 %