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Omelet Aux Tomates

A French-style omelet topped with thickened tomato puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Egg and tomato are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 5,890 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Omelet Aux Tomates

Ingredients

Directions

Make the omelet

  1. Beat the eggs in a bowl until well mixed.

  2. Heat a non-stick skillet over medium heat and pour in the eggs.

  3. Cook until the edges start to set, then gently lift the edges with a spatula.

  4. Once the omelet is mostly set, fold it in half and slide it onto a plate.

Serve

  1. Pour the thickened tomato puree over the omelet before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + tomatotop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a tender structure that holds the omelet together when folded.
Fresh tomato puree, thickened
Adds moisture and bright tomato flavor that contrasts with the rich eggs.

The step that matters

Lifting the edges while the eggs set. Egg proteins set from the edges inward as heat hits them. Lifting the edges lets the still-liquid egg flow underneath, so the omelet cooks evenly and stays tender instead of becoming rubbery or browned in patches.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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