Friars Omelet Food

FRIAR'S OMELET

Steps:

• In a Dutch oven, place a steamer basket over, but not touching, boiling water.
• Add apples to steamer basket.
• Cover and steam the apples for 15 to 20 minutes or until very soft.
• Remove apples to a large mixing bowl.
• Mash with a potato masher or large spoon.
• Cool 15 minutes.
• Meanwhile, in a small bowl stir together the bread crumbs and melted butter; set aside.
• Stir sugar, lemon peel, lemon juice, and egg yolks into mashed apples.
• In a medium bowl beat egg whites with an electric mixer on medium speed until stiff peaks form.
• Fold into apple mixture.
• Sprinkle 1/3 cup of the crumb mixture over the bottom of an ungreased 2-quart square baking dish or a 1 1/2-quart souffle dish.
• Spoon apple mixture evenly on top of crumbs.
• Sprinkle with remaining crumb mixture.
• Bake in a 350 degrees oven for 30 to 35 minutes for the square dish or 40 to 45 minutes for the souffle dish or until puffed and golden and a knife inserted near the center comes out clean.
• To serve, spoon warm mixture into dessert dishes.

OMELETTE DES OIGNONS ET DES FRITES

Steps:

• Place potatoes in a medium bowl and pour in water to cover; let soak until ready to cook.
• Pour water into a large Dutch oven or other heavy pot to fill halfway full; season generously with salt. Bring to a simmer over medium heat. Drain potatoes and add to pot; cook until fork-tender, 6-8 minutes (be careful not to overcook). Using a slotted spoon or tongs, transfer potatoes to a wire rack set inside a rimmed baking sheet and let cool and dry. Transfer potatoes to a rimmed baking sheet lined with paper towels and pat dry (for the crispiest results, you want to make sure your potatoes are completely dry before frying).
• Pour out water and dry pot. Pour in oil to come 1½" up the sides and clip thermometer onto pot. Heat oil over medium-high until thermometer registers 375°. Working in 2 batches, fry potatoes until light golden brown, 11-14 minutes per batch. Using slotted spoon or tongs, transfer pommes frites back to rack as you go; immediately season with salt (potatoes will darken as they cool).
• Crack eggs into a small bowl and beat with a fork to blend. Melt butter in a small nonstick or cast-iron skillet over medium-high. Add onion in an even layer and cook, undisturbed, until very well browned (just shy of burnt), about 5 minutes. Stir and season with salt, then cook, stirring occasionally, until all of the onion is slightly softened, about 1 minute. Reduce heat to medium and pour in eggs, swirling pan to coat bottom in an even layer. Cook until set underneath, about 1 minute. Give pan a shake to ensure nothing is sticking, then, using a spatula, flip omelet in 1 confident motion and cook on other side until set, about 1 minute. (Alternatively, cover pan with a lid and cook until eggs are just set, about 1 minute.) Working from one side of pan, fold one third of omelet over onto itself, then fold over again to create a roll.
• Slide omelet onto a plate, arranging seam side down, and top with chives. Serve with pomme frites alongside.