This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Omelette, Savoy

An omelette containing Gruyère, peas, potatoes and dried sausage (French salami), traditional in the Savoy region of France. It"s cooked until firm in the Italian or Spanish style, and generally served in wedges. See "Frittate"; "Omelette"; "Omelette, Spanish";

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review