Omelet with potatoes from Paul Bocuse

Omelet according to the elegant technology of the famous French cook. The main thing in food is its quality. And there is only one kitchen – delicious. Paul Bocuse is one of the founders of the "New Cuisine", which focuses on the quality and naturalness of products and reduced calorie content of dishes. It's easy to cook according to his recommendations. The main thing is to strictly observe the technology and use natural, high-quality products. So for the preparation of an omelet with potatoes, products are used that practically "constantly live" in our kitchen, and the dish itself is traditional. But according to Mr. Bocuse's technology, it turns out delicious, nutritious and healthy. Although, in my opinion, this is a "male" omelet. I would have reduced the number of eggs and added a little milk, but that would have been my recipe.

Tatiana Maslova

The author of the recipe

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Composition / ingredients

Servings:

Potatoes (boiled potatoes)

300

Eggs

Lard (pork, not salted)

100

Butter

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 59 % 20 g

Carbohydrates 21 % 7 g

231 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Paul Bocuse practically insists that the products should be at room temperature before cooking. The potatoes are boiled in a "uniform" and cooled. Remove the eggs from the refrigerator 1.5 hours before cooking.
Step 2:
Cut the fat into small cubes and put it in a heated frying pan. Paul Bocuse, often explains his love for cast-iron cookware. Therefore, I also decided to use an old (still grandmother's) cast-iron frying pan in this recipe.
Step 3:
Fry the fat, remove the fried cubes from the pan.
Step 4:
Drain the fat.
Step 5:
Soak the frying pan with a paper towel, thereby removing the remaining fat.
Step 6:
Cut the potatoes into circles.
Step 7:
Put a piece of butter on a still hot frying pan and as soon as the butter starts to foam, put the potato slices.
Step 8:
Fry the potatoes until golden brown. Add pieces of lard.
Step 9:
Break the eggs into a bowl.
Step 10:
Add pepper and salt to taste.. and then shake the eggs with a fork, adding 1 table. a spoonful of plain water. Pour this composition over the potatoes.
Step 11:
Bring to readiness.
Step 12:
Cut into portions. It is recommended to serve such an omelet with slices of white bread fried in butter.