Country Omelette

A simple, quick and easy omelette that doesn't require and flipping nor fussing. THe potato and onion base make for a one skillet meal that is hearty and delicious.

2 Tbsp. olive oil
1 Tbsp. butter
1 medium potato, thinly sliced
1 small onion, thinly sliced
4 eggs
fresh basil or chives, finely chopped
1/3 cup Gruyère cheese
5-6 slices plum tomato
kosher or sea salt
black pepper, freshly cracked

Preheat your oven to Broil.

Place the olive oil and butter in an ovenprrof nonstick 6 or 7" frying pan on medium-high heat. Layer potatoes in the pan, then layer the onions. Add salt and cover. Sauté for 4-5 minutes while you prepare the rest of the ingredients.

In a medium-sized bowl, add eggs, salt, pepper and chives. Beat the eggs until the yolks are blended. Add the eggs to the frying pan.

Use a spatula to loosen the eggs around the edges. Place the tomato slices in a circle on top of the eggs. Sprinkle some salt and olive oil on the tomatoes.

Place in your preheated oven and broil for a few minutes until the tomatoes are soft.

To unmold; loosen the edges with a spatula. Put a plate on top of the frying pand and flip onto a plate. Or use a spatula to loosen the omelete and life onto a plate.

Serve immediately.

Makes 2 generous servings.