A triple layered savoury omelette — a layer of spinach, regato cheese and a third layer of tomato and basil, garnished with herring eggs and lambs lettuce.
12 Whole Eggs
4 oz Tomato Concasse
Basil ½tsp Tomato Puree
4oz Grated Cheese
Salt & Pepper
2 tblsp Cream
For the first layer.
Whip up 4 eggs, cream, salt & pepper.
Add the tomato puree, tomato concasse and basil.
Pour into a well buttered 1lb cake tin.
Place in a bain marie and place in the oven at 180° for approximately 12 minutes or until just firm to touch.
Meantime, prepare the second layer. Same method, this time using the cheese and chives.
Place on top of bottom layer when ready and return to oven for a further 12 minutes.
3rd layer should be the same method but with spinach, nutmeg, salt & pepper, and cook for 12 minutes.
Allow to cool. Serve cold with a green salad and some olive oil
Recipe courtesy of Aidan Mac Manus, Chef Patron, King Sitric, Howth