CHEFS is a culinary training program that teaches technical and professional skills for entry into the food service industry. Students receive classroom instruction, hands-on kitchen training, and internships at local restaurants or institutional kitchens. Local chefs and restaurateurs support the program by hosting interns, offering guidance, and volunteering as guest instructors to share their expertise.
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium potato (8 ounces), peeled and sliced
- ½ onion, sliced
- Fine sea alt
- Freshly ground black pepper
- 4 large eggs
- ⅓ cup grated Gruyère or other cheese
- 2 tablespoons chopped chives or flat-leaf parsley
- 1 large tomato cut into 6 slices
Method
- Position a rack about 8-inches from the broiler. Preheat the broiler.
- Heat the butter and oil in a small (7-to 8-inch), non-stick skillet over medium-high heat, add the potato and onion and season with salt and pepper. Cook, covered, turning occasionally until lightly browned and cooked through, 5 to 8 minutes.
- Meanwhile, in a medium bowl, beat the eggs, season with salt and pepper and add the cheese and chives, mixing well. Pour the egg mixture into the pan with the potatoes and onion mixing well. Cook, stirring, until most of the egg is just set, it will still be moist in parts. Cover the surface with slices of tomato, sprinkle with salt and drizzle with oil. Place under the broiler, until the tomatoes are heated through, about 2 minutes. Slide the omelet onto a plate or invert it and cut into wedges. If the omelet sticks, loosen the edges and add a little bit of olive oil. Serve immediately.
This is a rough omelet, a bit in the style of a Spanish tortilla or an Italian frittata. I sauté potato and onion then add the eggs and cheese, in this case Gruyère. A broiled layer of tomato tops the omelet before it’s served from the skillet or unmolded onto a plate. A great lunch or light supper with a green salad.