- 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
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 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.