Potato Omelette, Auvergne-style
In some regions this type of omelette is
served without cream and sometimes
without cheese. Bacon can be used
instead of ham. In fact we used procuitto,
simply because we had some on hand.
The original recipe said to use lard, but
we used olive oil.
Click here to find the following French Recipes
Provencal Beef Stew
Mousse au Chocolat
Moules Marinieres (Seaman’s Mussels)- Mussels in
Easy Peche Melba (Peach Melba- Peche rhymes with
Paella- (This one's from Spain)
FISH TAJINE A LA FRANCAISE
Coq au Vin (Chicken in Red Wine) Pronounced-
"coke o vanh"
Choucroute Recipe- pronounced- "shoe' croote'"
Recipes from the Hostellerie Berard in Provence
Click here for: French Onion Soup and Tarte Flambee
Click here for Creme Brule Recipe and Dauphine style
Click here for: Daurade a La Provencale
(Baked Bream, Provencal-style) and Bourride de Lotte
a la Setoise (Bourride of Monkfish, Sete-style)
For Omlette Brayaude- Potato Omelette, Auvergne-
style, scroll down on this page
-13 oz. (400 g) baking potatoes
-1 tablespoon olive oil
-7 oz. (200 g) of ham, cut into small cubes.
As stated above, bacon can be used
instead of or with ham
-2 oz. (50 g) aged cheddar (in the Auvergne
they would use Cantal cheese).
Salt and freshly ground pepper
-3 tablespoons cream
Peel and wash the potatoes; pat dry. Cut into ½ in (1 cm)
cubes. Put the olive oil into a nonstick 10 inch (26 cm)
skillet. Add the potatoes and cook, stirring, for about 2
minutes or until they are lightly browned. Add the bacon or
ham, cover the pan and cook over very low heat until the
potatoes are tender and the ham or bacon is cooked,
about 15 minutes, stirring from time to time.
Break the eggs into a bowl, season with salt and pepper and beat with a fork until blended. Pour the beaten eggs into the
skillet and stir for 1 minute. Cover and cook the omelette over medium low heat until the bottom is just set. Depending on
the heat you use, this could take 5-10 minutes or so. Turn the omelette over and cook the other side. (This could be
easier said than done. We cut the omelette into 4 pieces, as can be seen in the photo, which made turning it much easier).
Meanwhile, grate the cheese using a coarse grater. When the omelette is cooked, pour the cream over and sprinkle with
cheese. Slide onto a plate and serve immediately.
This goes well with white wines, perhaps sauvignon blanc or chardonnay. If you are like my wife and want red wine with
dinner, no matter what the dish, try something light like a pinot noir or Beaujolais.
Fast and Easy Bouillabaisse
This is not really an original French recipe,
in fact my wife Linda found it in an American
magazine. However, it is easy and has good
flavor, and we’ve made it numerous times.
In fact we served it for a family gathering
after Christmas, and everyone was
surprised how different and good it was.
You can really use any kind of fish with this.
Use whatever fish you have in the fridge or
freezer, or just use whatever is on sale in
the fish department. As always, fresh fish is
the best to use rather than frozen.
1 leek, cleaned and chopped
4 cloves garlic, peeled and chopped.
1 can (28 oz.) crushed tomatoes
2 bottles (8 oz. each) clam juice, like Doxsee
1 pkg. (1.25 oz.) chili seasoning
1 lb. salmon, skinned and cubed
½ lb. shrimp, peeled and deveined
½ lb. scallops
In large saucepot over low heat, cook the leak and garlic for
about 7 minutes in a small amount of olive oil until fragrant and
softened. Stir in the can of tomatoes, the clam juice, and the
chili seasoning. Increase heat to high and bring mixture to a
boil. Reduce heat and cook 10 minutes longer.
Add the salmon, shrimp, and scallops (or other seafood you are
using). Simmer the mixture for 10 minutes or until the salmon
flakes easily with a fork and the shrimp are opaque. In other
words, just cook it until the fish is done.
Serves 6- Serve with a white wine such as chardonnay, or a light red wine like a pinot noir or Beaujolais.