My signature dish is a direct portal to my childhood. A time when potatoes were undeniably the king of starch, and my family was a fiercely meat-and-potatoes tribe. We ate a lot of potatoes. A lot. Mostly boiled, sometimes mashed, but the holy grail were the ones baked in the ash of a bonfire.

Back in the 80s and early 90s, when anyone could make a bonfire anywhere, ash-baked potatoes were a common delicacy. It was a simpler time, governed by a universal law — every Polish household had to master a set of core dishes. In my family, every home cook almost always cooked the same things. Chicken soup with delicious homemade noodles, and pork chop with potatoes and cucumber salad.

The food we ate was limited to what grew in the garden or what was easily available. I think that’s why I remember my grandmother’s cooking so vividly. At grandma’s, you could always count on something different. Sometimes it was goulash, sometimes potato pancakes, and other times it was Breton baked beans. The beans were always seasoned by my grandfather, and he did it superbly.

But what was my absolute favorite? What was the dish that made my eyes light up and caused minor, sibling-level conflicts over the last portion? Without a doubt, it was her jam omelets.

They were so delicious that even as a teenager, I decided I needed to learn how to make them. It was a matter of familial security. And I’ve been serving them to my own family ever since.

Now, let’s be clear. My grandma’s omelet was not some thin, floppy pancake you might be imagining. This wasn’t a “fold-and-go” French affair. No, this was a thick, fluffy, golden-brown masterpiece — a culinary cloud, a sweet revolution in a world dominated by savory potatoes. It was a dessert posing as a main course!

It was the ultimate symbol of a grandma’s love: a reckless, glorious amount of eggs, sugar, and jam, all fried in a terrifying amount of oil. It was the 80s, we were blissfully unaware of cholesterol, and calories, and we were happy!

So, for the first time ever, I’m breaking my own code of silence and sharing the sacred scrolls. Here it is. The blueprint for happiness. Handle with care. The sacred recipe.

Ingredients for one omelette:

• 12 teaspoons of sugar
• 4 eggs
• 4 tablespoons of flour
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla sugar
• Oil for frying
• Jam, in generous quantities

The grand procedure:

First, crack the eggs and perform the delicate operation of separating the whites from the yolks. You’ll need both. Trust the process.

In one bowl, mix the egg yolks with the sugar. Now, whisk them until they turn pale, uniform, and all the sugar granules have surrendered. No sugar lumps allowed.

In a separate, spotlessly clean bowl, whisk the egg whites into stiff peaks. How do you know they’re ready? The bowl can be turned upside down over your head without any unfortunate consequences. I take no responsibility for failed tests.

Do not use the same whisks for the whites that you used for the yolks. Unless you wash them thoroughly. The smallest trace of yolk is a sworn enemy of fluffy egg whites.

Gently pour the pale, sugary yolks into the cloud of stiff whites. Carefully fold or whisk everything together until you have a uniform, fluffy, and promising mixture.

Now, add the flour, baking powder, and vanilla sugar to the party. Keep mixing until everything is just combined, and the batter is, you guessed it, uniform and fluffy.

Heat a generous amount of oil in a large frying pan. Wait until it’s properly hot. How hot? A drop of batter should sizzle with enthusiasm.

Pour all the batter into the hot pan. Now, the key is to cook it over a very low heat, and with a lid on. Patience is your best friend here.

When the bottom is a beautiful dark golden brown, it’s time for the most daring part of the mission: the flip. I recommend using a very large spatula and a dash of courage. A prayer is also acceptable.

Once flipped, continue cooking on the other side, still over low heat and with the lid on, until it matches the first side in beautiful, dark golden brown perfection.

Slide your magnificent, fluffy creation onto a large plate. Generously smother it with your favorite jam. The more, the merrier.

Voilà! You’ve just created a masterpiece. Serve immediately and bask in the glory.

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You can find the original version of this post on my blog full of product reviews and daily writing prompts: HERE!