Omelette à la Paysanne

The idea here is to make a dozen very thin omelettes about 6 in. (15 cm) in diameter, which are flavoured and therefore coloured with tomato, olives and spinach, so that you make, say, four green ones, four red ones and four black ones. You lay these on top of each other and end up with a multi-coloured cold omelette cake. It is not a dish easy to find any more, but once it was a popular lunch for farmers to eat in the fields. What you do is beat up a load of eggs ready to make omelettes. You’ll need two tablespoons each of puréed black olives (don’t forget to take the stones out), smooth fresh tomato sauce and puréed cooked spinach. Divide the omelette mixture into three portions and stir the olives into the first, tomato into the second and spinach into the third. Now simply cook the omelettes so that they are flat, round and firm. When cold, pile them into a cake.