🧀 Pan-Fried Tomme
Tomme poêlée is a thick slice of tomme, a mild mountain cheese, seared in a hot pan until a golden crust forms while the inside turns soft and melting. It is served straight away on a bed of dressed green salad, the cool leaves balancing the rich, nutty cheese. A quick starter or light lunch in Alpine France.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g tomme cheese, in 2 thick slices
- 150 g mixed salad leaves
- 1 tbsp olive oil
- 1 tsp vinegar
- Pepper and chopped herbs
Method
- Dress the salad with oil, vinegar and pepper and divide between plates.
- Heat a non-stick pan over medium-high heat without fat.
- Sear the cheese slices 1–2 minutes per side until golden and starting to soften.
- Slide the cheese onto the salad and serve immediately.
How to make it lighter
- Cut thinner slices: the cheese is rich, so 60–80 g per person is plenty.
- Use a non-stick pan with no added fat.
- Make the salad portion large and the dressing light; 1 tbsp oil ≈ 120 kcal.
History
Tomme is a family of simple farmhouse cheeses made in the French Alps, especially Savoie. Pan-frying slices of it is a common home and bistro preparation there today.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pan-Fried Tomme and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →