Recipe: French Omelette Savoyard (Delia Smith)

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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.