13260 Serves 3 to 4. Wed Aug 06 08:26:43 -0700 2008 Sat Feb 07 23:24:52 -0800 2009 Licensed http://www.chow.com/recipes/13260 Sun, 08 Feb 2009 07:24:52 GMT

In a 9-inch skillet, saute the potatoes in 6 tablespoons butter until browned.

In a medium bowl, combine the eggs, Gruyere, chervil, salt, and pepper. Mix well. Pour over the potatoes and mix potatoes so eggs settle to the bottom of the pan. Let cook undisturbed until golden. Run a flexible spatula under the omelet to loosen and slide out onto a plate. Add the remaining butter to the pan and return the omelet, the uncooked side down. Cook until browned.

]]> http://www.chow.com Terence Janericco 50 Main 2 boiled potatoes, thinly sliced

]]> 7 tablespoons butter

]]> 8 eggs, lightly beaten

]]> ¼ cup grated Gruyere cheese

]]> 1 teaspoon chervil

]]> salt and pepper to taste

]]>