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COOK THIS NOW Omelette des Oignons et des FritesBy 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. READ MOREINGREDIENTS • 2 medium russet or Kennebec potatoes More Crispy Potatoes Double-the-Mustard Chicken With Potatoes Shingled Sweet Potatoes With Harissa Crispy Salt and Pepper Potatoes Did someone forward this to you? Get COOK THIS NOW in your inbox.
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