Provençal Omelette Cake

Name: Provençal Omelette Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: French
Ingredients: 10 Eggs; 1 tbs Olive Oil; 2 finely chopped Courgettes; 3 finely chopped Spring Onions; 4 Red Pepper; 1 clove peeled crushed Garlic Clove; 1 Red Chilli; 300g Cream Cheese; 6 tblsp Milk; 4 tbs Chives; 2 tbs Basil; to serve Rocket; to serve Parmesan

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Serves 8 432 kcal per serving Prep 30 min Cook 50 min Passive 1 h

Ingredients

10 Eggs
1 tbs Olive Oil
2 finely chopped Courgettes
3 finely chopped Spring Onions
4 Red Pepper
1 clove peeled crushed Garlic Clove
1 Red Chilli
300g Cream Cheese
6 tblsp Milk
4 tbs Chives
2 tbs Basil
to serve Rocket
to serve Parmesan

Instructions

Divide the eggs between two bowls, five in each. Lightly whisk with a fork and season with salt and pepper.
Heat the olive oil in a frying pan over medium heat. Add the finely chopped courgettes and spring onions and cook for about 10 minutes until softened. Remove from the heat, allow to cool, then stir into one bowl of eggs and season lightly.
Add the roasted red peppers, garlic and red chilli to the second bowl of eggs. Season with salt and pepper and mix gently.
Lightly oil a 20–23 cm non-stick frying pan and heat over medium heat. Pour the courgette egg mixture into a jug. Add about one third to the pan, swirling to coat the base. Cook until set and lightly coloured underneath. Cover with a plate, invert, then slide back into the pan to cook the other side. Transfer to a plate. Repeat twice more, adding a little oil each time.
Cook three omelettes in the same way using the red pepper mixture, stacking them on a separate plate.
To make the filling, beat the cream cheese until soft, then beat in the milk until spreadable. Stir in the chives and basil and season to taste.
Line a deep 20–23 cm round cake tin with cling film, leaving an overhang. Place the best red pepper omelette in the base, neat side down. Spread with a thin layer of the cheese mixture, then top with a courgette omelette. Continue layering, alternating omelettes and filling, finishing with an omelette. Cover with the cling film and chill for up to 24 hours.
To serve, invert the omelette cake onto a serving plate and remove the cling film. Top with rocket, scatter over Parmesan, drizzle with olive oil and finish with black pepper. Slice and serve.

Tips

Stack individual thin omelettes while they are still warm to help them bond together into a ‘cake’.
Use different fillings for each layer (spinach, tomato, olive tapenade) to create a beautiful striped effect when sliced.
Allow the cake to set in the fridge for at least 2 hours before slicing to ensure it holds its shape.

Variations

Crespeou: This is the traditional name; you can add as many layers as you like, sometimes up to 10-12 omelettes.
Cheesy Layers: Add a thin layer of goat cheese or pesto between the omelette sheets.