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Jacques Pépin makes a country omelet
Jacques Pépin makes a country omelet American Masters
"This is kind of a rough omelet, a bit in the style of a Spanish tortilla or an Italian frittata. I sauté potato and onion, and with that I add the eggs and cheese, I like Gruyère in this case, and some chives, and I add a layer of tomato on top and that goes under the broiler for a couple of minutes to be served slid out of the skillet or unmolded on the plate. A great lunch."
About the Program
American Masters
American Masters, committed to producing comprehensive film biographies about the broad cast of characters who comprise our cultural history.
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