Provençal omelette cake

Name: Provençal omelette cake
Cuisine: French
Ingredients: 2 shallots, finely diced; 8-10 eggs; 2 decent-sized garlic cloves, finely chopped; 1 large courgette, partly peeled, then deseeded and finely chopped; 2 large tomatoes, skinned, deseeded and finely diced; olive oil; sea salt and black pepper; 1 large red pepper, roasted, skinned and finely chopped; butter; 2 heaped tbsp freshly grated Parmesan cheese; ½ cup finely chopped cooked spinach

Preparation info

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

The idea of this dish is to make several thin omelettes, each one flavoured differently, then stack them on top of each other to make a cake, weight it down, and cut into small wedges to nibble with your apéritif.

Ingredients

2 large tomatoes, skinned, deseeded and finely diced
olive oil
2 decent-sized garlic cloves, finely chopped
1

Europe
France
Starter
Main course
Provence
Gluten-free
Vegetarian
Mediterranean

Method

Fry the tomatoes briefly in olive oil with half the garlic and some salt and pepper, then transfer to a plate to cool. Fry the courgette with the remaining garlic in the same way, then place on a separate plate to cool. Fry the shallots in a little olive oil, then season and set aside.

Next whisk the eggs with a little salt and pepper and a dash of water until frothy and divide between