OMELETTE DES OIGNONS ET DES FRITES

Omelette des Oignons et des Frites image

This omelet is flavored simply with nearly charred onions and fresh chives. Alongside, serve crisp potato wedges that are boiled, then fried until golden.

Provided by Monifa Dayo

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

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Ingredients

2 medium russet or Kennebec potatoes, peeled, cut into ½"-thick spears
Kosher salt
Vegetable oil (for frying; about 6 cups)
3 large eggs
2 Tbsp. unsalted butter, vegetable oil, or lard
1 very small onion, halved, sliced ½" thick
Thinly sliced chives (for serving)
A deep-fry thermometer

Steps:

Place potatoes in a medium bowl and pour in water to cover; let soak until ready to cook.
Pour water into a large Dutch oven or other heavy pot to fill halfway full; season generously with salt. Bring to a simmer over medium heat. Drain potatoes and add to pot; cook until fork-tender, 6-8 minutes (be careful not to overcook). Using a slotted spoon or tongs, transfer potatoes to a wire rack set inside a rimmed baking sheet and let cool and dry. Transfer potatoes to a rimmed baking sheet lined with paper towels and pat dry (for the crispiest results, you want to make sure your potatoes are completely dry before frying).
Pour out water and dry pot. Pour in oil to come 1½" up the sides and clip thermometer onto pot. Heat oil over medium-high until thermometer registers 375°. Working in 2 batches, fry potatoes until light golden brown, 11-14 minutes per batch. Using slotted spoon or tongs, transfer pommes frites back to rack as you go; immediately season with salt (potatoes will darken as they cool).
Crack eggs into a small bowl and beat with a fork to blend. Melt butter in a small nonstick or cast-iron skillet over medium-high. Add onion in an even layer and cook, undisturbed, until very well browned (just shy of burnt), about 5 minutes. Stir and season with salt, then cook, stirring occasionally, until all of the onion is slightly softened, about 1 minute. Reduce heat to medium and pour in eggs, swirling pan to coat bottom in an even layer. Cook until set underneath, about 1 minute. Give pan a shake to ensure nothing is sticking, then, using a spatula, flip omelet in 1 confident motion and cook on other side until set, about 1 minute. (Alternatively, cover pan with a lid and cook until eggs are just set, about 1 minute.) Working from one side of pan, fold one third of omelet over onto itself, then fold over again to create a roll.
Slide omelet onto a plate, arranging seam side down, and top with chives. Serve with pomme frites alongside.