Thursday, March 14, 2013

Recipe: French Omelette Savoyard (Delia Smith)

Hello all, please hop over to Great British Chefs to read my latest article on "How Your Kids Can Help Make Sunday Roast". Click "Like" and Share if you enjoyed reading it. Thanks again for your support! :)

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I have an obsession for cooking the perfect egg - be it poached, soft boiled or even fried eggs. Eggs may seem very easy to cook, but does require a certain amount of skill (and practice) to get right. To add to my egg repertoire, I will be attempting to make the perfect omelette

According to Delia, one of the most important things in getting a good omelette is the size of your frying pan, it seems. A two-egg omelette requires a 6 inch pan while a four to five-egg omelette calls for a 10 inch pan. Too few eggs in a large pan makes a thin dry omelette and too many eggs in a small pan make a thick, spongy one. 

Omelette Savoyard with Gruyère cheese


There are many types of different omelettes on Delia's website and books, but I decided to go for the French omelette, known as Omelette Savoyard. This is quite a substantial omelette, with potatoes, onions and bacon as its filling. Probably a little too heavy for breakfast, but just right for a light brunch or even dinner. For this omelette, you will need Gruyère cheese, a hard yellow cheese from Switzerland. It was my first time using (and eating) this cheese and I really liked its creamy texture. It is quite expensive in KL, and not all supermarkets stock it. But it is worth getting Gruyère to get this omelette right.

Usually, I will only take about 10 minutes to cook an omelette but this Omelette Savoyarde does take a little longer as you need to cook the raw potatoes first for 10 minutes until golden, and then cook the bacon and onion for a further 10 minutes. Once these are cooked, the Gruyère is sprinkled on top and eggs are poured in and cooked very quickly, first on the hob then under the grill, just enough for it to set.  Delia has a cheat's version on her website, but I would personally prefer to follow this method.


Cut the omelette into wedges and serve with some fresh cherry tomatoes and garnished with some finely chopped spring onions. I feel that some freshly grated Gruyère cheese on top makes it taste even better.



Baby C enjoying her French omelette

Btw, I will be hosting "Little Thumbs Up" event in August 2013, with "Eggs" as the theme. :) Mark this in your diary and hope to see your recipes then :)


Omelette Savoyarde (French)
Recipe adapted from Delia Smith's Complete Cookery Course
Preparation time: 10 minutes
Cooking time: 22-25 minutes
Serves 2

Ingredients
4 eggs, lightly beaten with a fork
10g butter
1 tbsp olive oil
2 medium potatoes, peeled and cut into small cubes (5mm) square (I used 1 large Russet potato)
3 rashers bacon, chopped
1 large onion, chopped
50g Gruyere cheese, roughly grated
Salt and freshly ground black pepper

To serve
Cherry tomatoes
Freshly grated Gruyere cheese
1 spring onion, finely chopped

1. In a medium sized frying pan measuring 10 inches (25cm) in diameter, melt the butter and oil together over medium heat. Place the potatoes in the pan and fry them for about 10 minutes, tossing regularly and cook until they are lightly golden and almost cooked through.

Gruyère cheese from Switzerland - good melting cheese


2.Add the bacon and onion to the pan and continue to cook these for a further 10 minutes or until the onion has softened.



3. Preheat the grill to the highest setting. Season the eggs with pepper and just a pinch of salt (it will get more saltiness from the bacon).

4. Arrange 3/4 of the grated Gruyere cheese over the ingredients in the pan. Turn the heat up and pour in the eggs. Using a palette knife or spatula, draw the outside of the omelette inward, allowing the liquid egg to escape around the edges.At this point, your omelette will still look a little liquid on top. Sprinkle the rest of the cheese, then place the pan under the grill for a few seconds (less than 10 seconds) to set the top.




5. Cut into wedges and serve with more freshly grated Gruyere cheese, spring onions and some cherry tomatoes on the side.





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I am submitting this to the "Cook Like Delia Smith" bloghop which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Delia Smith websites or cookbooks and blog hop with us for the whole month of March 2013.

Your post must be a current post i.e. posted in March 2013 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

You can get the HTML code here: get the InLinkz code (Click on the link, copy and paste the HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML mode when you paste in the code)

Happy cooking! Do check out the other bloggers recipe below:

*This recipe was featured on Asian Food Channel's FB page on 20 March 2013.

34 comments:

  1. Your obsession provides pure pleasure for those of us who are fans of eggs. I do like my omelets to be stuffed with lotsa ingredients like potatoes, cheese and meat, instead of being plain. This recipe looks really hearty and fulfilling, could be the perfect omelet for me!

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    1. Usually in hotels I would just for a simple cheese and mushroom omelette, but this one's really good! A little more elaborate and sinful!

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  2. That's it. I'm making this for lunch! I cannot just drool and won't be able to eat... I have to make it myself until you adopt me. ;)

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    1. Awww! I'll cook for you, if you cook for me:) Sounds like a good deal?

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  3. Egg? Bacon? Yummmm!!!! I like!

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    Replies
    1. If I have time, Im going to make a bacon and egg pie next!

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  4. We start to do more cooking at home now, will ask Mr Mah to try this. hehehe

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    Replies
    1. COOL! Enjoy your time in the kitchen :)

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  5. This looks really good! I was eyeing this recipe too... but no sign of that cheese in the supermarket.

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    Replies
    1. Those more high end supermarkets shd have it. I got mine from Cold Storage.

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  6. Yen, I really wish that you can win the book from Zoe! This omelette must smell & taste really good!

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    1. Haha thanks for the support Jessie :) The winner is based on most popular dish.... so far I havent seen any "repeat dishes" yet.

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  7. Love the Gruyere cheese... the more the better for me! :D

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  8. I love eating omelette with orange juice or sometimes Kopi Luwak Coffee for breakfast. Though I have never tried making such type of "french" omelette. I guess I should try making one. Anyways, I have noted down the ingredients. Thanks for sharing the recipe.

    Regards,
    Finn Felton

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  9. YUM! love to have this delicious omellet for breakfast now; So appetizing! Okie-dokie, will certainly come up with something egg-y for August! ;)

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    1. Thanks Kit! Eggs shd be an easy one.. since u bake quite a lot of cakes ;)

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  10. Delia is always dependable for making the best classic recipes. Love gruyere, especially the aged one. You are right, this omelette is perfect for brunch.

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    1. Yes I have enjoyed cooking all her recipes this month, they turned out really good.

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  11. oo.. I love Gruyere... I use it a lot in my quiche and Mac & Cheese... superb.. and yes, they are expensive here... oh well.. its a treat!

    what a luscious omelette.. gotta go shopping for Gruyere now.. :)

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    1. Yea after I bought it this one time, my mum told me it's very nice and that I shd buy it again! Even my daughter eats it... omg why does everyone in my family have such expensive taste? LOL!!!

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  12. Another pretty delicious dish , Yen ! I need to lurk more at Delia's :D

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  13. Hi Yen
    Thank you for visiting my blog earlier and here I am your latest follower! I believe you are one of the great chef /cook too. I am definitely sure of it looking at all your delicious recipes here! I am here to stay and looking forward to your latest post from now on!

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    Replies
    1. Hi Mel, thanks for dropping by too. Hope we can learn a thing or two from each other and be "cooking" friends :)

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  14. I love to cook with eggs and yours look delicious. Do you think it can be prepared as a picnic dish?

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    1. Hi Lian, in Delia's cookbook it says that this is usually served cold during the summer days. So yes :)

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  15. Love the thick slice of omelette..almost looks like a yummy wedge of Pizza!~!

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    1. It's certainly nice to have an omelette with lots of filling!

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  16. Hi Yen,

    I do realize your liking for eggs when you cooked lots of poached eggs for Cook like a Star, Masterchef event. Double confirmed when you choose egg as your theme for Little Thumbs up. We love eating eggs too especially in our fried rice.

    Omelette with gruyere cheese! Simply gourmet!

    Zoe

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  17. I like using Gruyère cheese! Especially when you heat and melt it. Its so cheesy tasty and comes along with a smokey fragrant.

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