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Omelette Aux Tomates

A tomato omelette made by cooking stewed tomatoes and folding them into a parsley omelet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and parsley are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,398 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Omelette Aux Tomates

Ingredients

Directions

Prepare the filling

  1. Prepare a Parsley Omelet as directed.

  2. Heat the stewed tomatoes in a saucepan and season them well.

Assemble and serve

  1. Once the omelet is cooked, pour the seasoned tomatoes across the center.

  2. Fold the omelet and serve immediately.

Use raw tomatoes (optional)

  1. If using raw tomatoes, peel and chop them, then cook in a frying pan with butter over high heat for about 15 minutes.

  2. Season and serve as above.

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. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Stewed tomatoes
Provide moisture and tomato flavor that fills and seasons the omelet.
Butter
Adds fat for frying and helps the tomatoes and omelet brown lightly.
Parsley omelet
Forms the base that the tomatoes are spooned onto and folded inside.

The step that matters

Cooking raw tomatoes over high heat. Raw tomatoes are mostly water. Cooking them long enough over high heat drives off that moisture, so the filling thickens instead of leaving the omelet wet.

Swap the tomato

How well each one fits the dish's main ingredients (butter, parsley):

  1. Shallotfits better
  2. Carrotfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against butter, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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