Omelette des Oignons et des Frites

An omelet with fried potatoes is a classic restaurant dish in many parts of the world, but it can be a satisfying home-cooked meal as well. This recipe includes two tricks for success. To ensure the frites are soft and pillowy on the inside, they’re cooked in salted water before being fried. (Be sure to dry the potatoes well before adding them to the oil, otherwise there will be major splatterage.) The omelet, deeply flavored with savory onions, is given a single flip (or covered with a lid) to ensure the top is cooked through. Aioli is a classic accompaniment to this meal, but regular mayo (perhaps spiked with hot sauce) is great too.