Serves: 2
Preparation time: 15 mins
Cooking time: 1 hour
Ingredients needed to make Omelette Tourangelle:
For the roast tomato sauce:
- 8 plum tomatoes
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 2 tbsp olive oil
- ½ tsp caster sugar
- 3 garlic cloves, unpeeled
- Salt and freshly ground black pepper to taste
For the omelette:
- 5 eggs
- 2 oz soft goats’ cheese, crumbled
- Few fresh tarragon sprigs
- Few fresh parsley sprigs
- Handful of chives
- Large splodge of butter
- Salt and freshly ground black pepper to taste
Cooking instructions for Omelette Tourangelle:
- Warm up your oven to 400 degrees F.
- To make the sauce, slice the tomatoes into equal halves and spread them evenly onto a greased, shallow baking dish, with their skin side facing down.
- Scatter the garlic cloves and fresh herbs onto them and sprinkle a dash each of seasonings to taste.
- Smother the tomatoes with a good lug of oil and roast them in the oven for 40 minutes, or until their skin gets blistered at places.
- Throw away the fresh herb sprigs and tip the rest of the roasted contents into a blender.
- Pulse them into a smooth puree and strain it through a fine mesh sieve, into a saucepan.
- Add a splash of water into it to thin out the sauce and adjust the seasoning as necessary.
- To make the omelette, pick the leaves from the herb sprigs and chop them finely.
- Crack the eggs in a separate bowl and sprinkle a pinch of salt and fair amount of black pepper over them.
- Whisk them vigorously until the yolks break down and the pale mixture turns somewhat frothy.
- Fold in the chopped herbs until they are distributed evenly throughout the mixture.
- Melt a knob of butter in a wide saucepan over moderate flame, until it starts foaming and pour in the whisked eggs.
- Tilt the pan slightly to spread the eggs into a roughly round disc, over the pan and cook the omelette until the edges are set and it is just cooked yet slightly runny on top.
- Add small dollops of crumbled goats’ cheese along the middle of the omelette and fold it into thirds.
- Slide it carefully onto warmed serving plate and drizzle the roast tomato sauce over it.
- Serve warm.
Image credit: Wikimedia Commons
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