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Vegetarian, Northern, Eastern and Western France

Maroilles omelette with sautéed potatoes

Maroilles omelette with sautéed potatoes is a dish from northern France, serving 4, ready in 35 minutes, easy to make, for about €1.80 per person. The key is keeping the omelette gooey in the center and getting the potatoes properly crisp in the pan before serving.

I'm thinking a gooey Maroilles omelette, just like in the estaminets of northern France, with crispy sautéed potatoes on the side.

Maroilles omelette with sautéed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Maroilles has a strong flavor that mellows out as it melts into the omelette, pairing the soft, barely set eggs with crispy, golden sautéed potatoes. It's a straightforward, no fuss dish that echoes the estaminets of northern France, where meals are simple and hearty after a cold walk outside.

This recipe is perfect for a weeknight when you want something warm and comforting without spending hours in the kitchen. Kids who love melted cheese tend to go for it right away, and adults get that familiar regional flavor that feels right at home in fall and winter, when Maroilles tastes its best.

The ingredients

4 people

Dairy

  • eggs 10
  • Maroilles cheese 200 g
  • butter 50 g

Fruits and vegetables

  • potatoes 900 g
  • chives 1 bunch

Pantry

  • sunflower oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs

The step by step recipe

  1. Peel the potatoes, cut them into cubes, and boil them for 5 minutes. 5 min

    Parboiling the potatoes guarantees a soft, tender center.

  2. Brown them in oil in a skillet until nicely crisp. 15 min

    Don't stir too often, the golden crust forms through contact with the pan.

  3. Beat the eggs with the pepper, no need to add salt since the Maroilles is already quite salty.

    Avoid overbeating, you just want them combined.

  4. Melt some of the butter, pour in the eggs, and arrange the Maroilles over one half. 5 min

    The cheese melts from the heat of the omelette, no need to wait.

  5. Fold the omelette over, sprinkle with chives, and serve with the sautéed potatoes.

    Serve right away, a gooey omelette doesn't wait.

Our tips to get it right

  • Drain the potatoes well after parboiling, any leftover water will stop them from crisping up properly in the pan.
  • Use a pan large enough for the omelette to cook evenly instead of turning thick and rubbery in the middle.
  • If your pan isn't nonstick, add a bit more butter so the omelette doesn't stick when you fold it over.

The variations

  • Swap the Maroilles for reblochon or Munster for a slightly milder version.
  • For a faster version, use pre-cooked or canned potatoes, saving you about 10 minutes.
  • For kids who aren't fans of strong cheese, swap in grated Comté instead, it still turns out rich and satisfying.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for mopping up
  • A northern French style blonde beer

Storage

Leftover sautéed potatoes keep for 2 days in the fridge in a sealed container and reheat well in a pan to stay crisp. The omelette is best eaten right away since it loses its gooey texture as it cools, and it doesn't freeze well.

Questions about this dish

Can I use a different cheese instead of Maroilles?

Yes, reblochon or Munster both work well and give a milder flavor. Avoid drier cheeses since they don't melt as smoothly into the omelette.

Do I need to remove the rind from the Maroilles?

It's not required but it helps mellow the flavor. The rind can make the melted cheese taste stronger once it's in the omelette.

Can I prep the potatoes ahead of time?

Yes, you can parboil them a few hours in advance and sauté them in the pan right before serving. This saves you time on the night you actually cook.

How do I keep the omelette from overcooking?

Take it off the heat while the center is still slightly runny, since residual heat finishes the cooking. A gooey omelette should never sit on the burner too long.

How long does it take to make a Maroilles omelette with sautéed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Maroilles omelette with sautéed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Maroilles omelette with sautéed potatoes cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Always check the labels of the products you buy.

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