Shortcut Omelette Savoyard
This is one of our old favourites, which we’ve speeded up with the help of a few cheats’ ingredients.
A truly brilliant fast lunch or late supper dish. If you prefer, instead of ready-grated Gruyère, you can use the same quantity of Gruyère slices.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
The Delia Online Cookery School: Watch how to make an omelette in our video, just click the recipe image to play.
This recipe is from Delia's How to Cheat at Cooking. Serves 2
Start off by pre-heating the grill to its highest setting and draining the onions in a sieve set over a bowl.
Next, crumble the rosti into a mixing bowl and add the crispy bacon (also crumbled), followed by the drained onions. Then give them all a good mix. Next, heat the oil in a medium non-stick frying-pan, then add the potato rosti mixture and let it cook over a medium heat for about 5 minutes, stirring it around so it doesn’t catch. After that, sprinkle in three-quarters of the grated Gruyère, turn the heat up, season the eggs, then pour them into the pan.
Now, using a palette knife, draw the outside of the omelette inwards for about a minute to allow the liquid egg to escape to the edges. Then sprinkle over the rest of the grated cheese. Now transfer the pan to the grill, about 10cm from the heat, for 2-3 minutes to set the top of the omelette. Let it settle for a couple of minutes then serve, cut into wedges, with a side salad.
Watch how to make a omelettes in our Cookery School Video on this page.