Provençal omelette cake

Preparation info
    • Difficulty


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.


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


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