Maxfacts

Baked cheese omelette

Versatile as the mixture and texture of the filling can easily be adjusted to different preferences.

Ingredients

• 75 g plain flour
• pinch of salt
• 75 ml milk
• 75 ml water
• 2 eggs, lightly beaten
• 1 shallot, finely chopped
• knob of soft butter
• 100 g leeks, prepared and finely chopped
• 100 g cooked ham, finely chopped
• 200 g Gruyère (or similar cheese, mature Cheddar also good), grated
• white pepper, mild paprika, ground nutmeg to taste
• 50 ml cream

Method

1. In a bowl mix flour and salt, add water and milk, whisk to resolve any lumps, add eggs and mix well. Cover bowl, set aside and let rest for about an hour. Grease a shallow ovenproof dish with butter, set aside.
2. Melt a knob of butter in a pan over moderate heat, add chopped shallot, leeks and ham and cook until softened, set aside to cool. Add ¾ of the grated cheese, mix well and season to taste. Preheat oven to 220 °C.
3. In another frying pan melt some butter and cook the omelettes in (smallish) portions – try to bake thin pancakes. Place some ham/onion/leek/cheese filling on each pancake, roll up pancake into cigar shape, and place all stuffed pancake rolls in a single layer in the prepared shallow dish. Sprinkle with the remaining grated cheese. Briefly bake in hot oven until cheese has melted.