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Omelette des Oignons et des Frites

By Monifa Dayo

This omelet from Epi contributor Monifa Dayo is deeply flavored with savory onions, and gets a single flip to ensure the top is cooked through. Cooking the potatoes in salted water before frying ensures the frites are soft and pillowy on the inside and super-crispy on the outside. Aïoli is a classic accompaniment, but regular mayo (perhaps spiked with hot sauce) is great, too.

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INGREDIENTS

• 2 medium russet or Kennebec potatoes
• Kosher salt
• Vegetable oil for frying (about 6 cups)
• 3 large eggs
• 2 Tbsp. unsalted butter, vegetable oil, or lard
• 1 very small onion
• Thinly sliced chives

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