Potato omelette with braised cabbage


(For 4 portions)

  • 2 punnets BroccoCress
  • 1 punnet Rock Chives
  • 24 pieces of finly sliced potatoes
  • 8 small to medium eggs
  • 120g blanched broccoli flowers
  • 40g butter
  • 100ml vegetable stock
  • 4 tsp vegetable oil
  • 4 small pieces of green cabbage wedges

Yoghurt sauce:

  • 1 tsp chopped Rock Chives
  • 60g thick yoghurt 
  • Lime juice from ½ lime 
  • 4 pinches chilli Flakes


  • For optimal results the best is to use a blini pan. 
  • Melt the butter and oil in the hot non-stick blinis pan.
  • Divide the potato slices into four and lay each portion at the bottom of each pan. 
  • While the potatoes are cooking, whisk together the eggs with one punnet of chopped Brocco Cress. 
  • Pour the omelette mix on top of the sizzling potatoes and put the pans in the oven to finish to cook. 
  • Braise the cabbage wedge with the rest of the butter and the vegetable stock. 
  • Serve with the grated boiled eggs, the rest of the cresses, the yogurt dip and the broccoli fleurettes. 

Yoghurt sauce:

  • Mix all the ingredients together except the chilli flakes, place next to the omelette on the plate and add a pinch of chilli flakes on top. 

Recipe: Franck Pontais

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