American Masters

Jacques Pépin makes a country omelet

Special | 6m 6s | Video has closed captioning.

"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."

Aired: 09/03/20

Rating: NR

Problems Playing Video? | Closed Captioning

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