Slice the potatoes about 1/4-inch thick, Preheat oven to 400 degrees.

In a medium-sized, oven-safe omelette pan, melt the butter over medium heat. Tilt pan to cover surface . Layer sliced potatoes over bottom of pan.

Beat the eggs with the water just until yolks and whites combine. Pour eggs over potatoes in the pan.

Once the edges have set, gently lift the sides of the omelette with a spatula and tilt pan so uncooked egg flows to the edges.

When almost completely set, place omelette in the oven on the highest shelf. Cook until top is completely set and lightly browned - about 4 minutes.

Remove from oven. Sprinkle with grated cheese. Season with salt and pepper to taste.

Slice in wedges to serve.

Cooking Note: For the cheese, any good grating cheese should work fine. We'd recommend Gruyere, Parmesan or Cheddar. For the amount, we usually use about 2 Tablespoons. For a nice variation, cook and crumble 3 slices of bacon. Add sprinkle the crumbled bacon over the potatoes in the pan and continue with the rest of the recipe as written.


A classic French potato omelette with Gruyere (or your favorite) cheese that's cooked open-face like a frittata.

Mr Breakfast would like to thank Chef-Eric for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Nodie Q.

Rating (out of 5):

I was introduced to Eggs Savoyarde in Paris at age 16! I've been a fan ever since. This recipe does include water and potatoes but not heavy cream... Yum. It is a necessity.

Comment submitted: 1/16/2017 (#20177)

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