Easiest Way to Prepare Perfect P.S. Omelette Béarnaise

P.S. Omelette Béarnaise. Jacques Pépin is perhaps best known for teaching America how to make an omelet. Here, he shares two different techniques for making this perfect egg dish. Le dimanche soir, qui dit dîner en solo et oeufs dans la réfrigérateur dit omelette !

Cassez les œufs dans une terrine, assaisonnez-les et battez-les à la fourchette. Dès que les œufs commencent à mousser, jetez-les dans la poêle dans l'huile bouillante. Faites cuire l'omelette qui doit être bien dorée et en même temps crémeuse, repliez-la, faites-la glisser sur le plat de service. You can have P.S. Omelette Béarnaise using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of P.S. Omelette Béarnaise

1. Prepare of omelette.
2. Prepare 1 lb of rib eye steak.
3. Prepare 4 of jumbo eggs.
4. You need 3 of egg whites (the ones reserved from making the béarnaise sauce).
5. It's 1 of Salt & pepper to taste.
6. Prepare 1 of Garlic powder to taste.
7. You need of other ingredients.
8. Prepare 6 oz of package sliced large portobello mushrooms.
9. You need 1 of Béarnaise sauce.
10. Prepare 2 tbsp of butter.
11. It's 1 of Minced chives, or green onion tops, for garnish.

It's named for the province of Bearn, but was really created just west of Paris. Bearnaise also goes great with eggs - top an omelette with it, drizzle it on top of Eggs Benedict, or smear some on a fried egg sandwich. Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.

P.S. Omelette Béarnaise instructions

1. In a large skillet, melt the butter over medium-low heat. Add the mushroom slices and coat both sides with the melted butter. Turn the heat up to medium-high and fry until golden brown. Remove from skillet and cut into bite-size pieces..
2. Season the steak with salt, pepper and garlic powder. In your oven, broil to medium-rare. Cool. Slice a few thin strips and set aside for finishing garnish. Cut the rest of the steak into bite-size pieces and place in a blender. Add the eggs and egg whites. Blend on high for about 30-45 seconds to further chop up the steak pieces..
3. Spray a medium-large non-stick skillet with vegetable oil and heat to medium-high. Add 2/3 cups of omelette blender mixture and spread out evenly to cover the bottom of the pan. If desired, season lightly with salt and pepper. Cover skillet and turn heat down to medium. Cook until set, about 5-6 minutes..
4. Distribute 1/4 of the mushrooms over half the omelette, fold in half and slide from the skillet onto a cookie sheet. Keep warm in oven, set to lowest heat, while preparing the remaining omelettes..
5. Prepare the béarnaise sauce. Plate each omelette, top with sauce, and garnish with the reserved steak slices and minced chives..

Spanish omelette or Spanish tortilla is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa. There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. In a large frying pan, heat olive oil over medium-high heat.