Gregory Czarnecki’s potato omelette with dandelion salad
4
Easy
25 minutes
20 - 25 minutes
Wine/Spirit Pairing
Woolworths Spier Private Collection Chenin Blanc 2017
Ingredients
Method- 3 large potatoes
- 5½ t vegetable oil
- 1 large shallot
- 8 free-range eggs
- sea salt and freshly ground black pepper, to taste
- 80 g dandelion (or wild rocket and Italian parsley)
- 1 ½ t red wine vinegar
- ½ t mustard
Method
Ingredients- Peel the potatoes and dice roughly.
- Heat 1 T oil in a pan until smoking hot and sauté the potatoes.
- While the potatoes are cooking, peel the shallot and slice it thinly.
- Beat the eggs and season with salt and pepper.
- Once the potatoes are almost cooked, add the shallot and cook for a couple of minutes. Add the beaten eggs to the pan. Cook until the eggs are still soft and slightly gooey.
- You can flip the omelette and cook it on the other side if you want a more presentable look. Once the omelette is cooked, place it on a plate ready for portioning.
- Wash the dandelion or Italian parsley and drain gently on kitchen paper, taking care to not bruise the leaves.
- Place the vinegar in a bowl, then add the salt and pepper first as salt does not dissolve in oil. Add the mustard and mix with a fork. Add the remaining oil and mix with the fork. Add the dandelion to the bowl and toss gently.
- Top the omelette with the dandelion, and drizzle over the vinaigrette before serving.
Cook's note: This recipe for omelette au pomme de terre is probably most ‘me’,” says Gregory Czarnecki, the French-born chef de cuisine at Restaurant at Waterkloof, the number one restaurant at the 2018 Eat Out Mercedes-Benz Restaurant Awards. “It's the first thing that comes to mind when I think of comfort food. It’s very simple and inexpensive. I have so many memories of eating this on rainy days as a child, usually with a dandelion salad after my dad and I had been out to pick them in the countryside. He always used to add a dash of red wine vinegar just before eating the dish, which I used to hate as a kid, but now I can’t eat it without it.
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