Provençal omelette cake


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

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.


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


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 5 small bowls, or as many bowls as you wish to make omelettes. If you don’t have 5 small bowls, use teacups. Then simply put your tomato mixture into one lot of egg, courgette in the next, Parmesan cheese and shallots in the next, spinach in the next, red pepper in the next. Mix each one up, then heat a drop of butter and a dash of olive oil in a small omelette pan and set about making the omelettes. Place the first cooked one on a plate, then make the next one and stack it on top of the first. Keep making and stacking until you have a multi-layered omelette cake. Put a plate and a large can of baked beans or something similar on top and leave to cool, then put it in the fridge. Cut into small wedges to serve.