Omelet Cake Sandwiched with New Potatoes and a Tomato/Red Pepper Puree (serves 4)

What is an omelet cake? Two omelets with a filling in between – in this case a tomato and red pepper puree and slices of new potatoes. So, it has shades of a Spanish Omelet and tapas. And it is eaten cold in slices either as hors d’oeuvres or as entree with a salad. There will be left over sauce – one of my favorites. You can use it with white fish, chicken and zucchini spirals or pasta.

6 oz. new potatoes – boiled

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – roughly chopped

2 large cloves of garlic – roughly chopped

1 x 14.5 oz. can of fire roasted, diced tomatoes

1 x 12 oz. jar of red peppers

Cook the new potatoes in boiling water for 10 minutes or so until tender. Drain, let cool then cut into slices.

Heat oil and when sizzling add the onion and let brown and soften a bit, then add the garlic.

When onion is softened add the tomatoes and red peppers. Bring to a boil then turn down and simmer for 10 minutes, then turn up the heat and cook until liquid has gone.

Place tomato/red pepper in a food processor and puree.

To assemble: place first omelet on serving plate, spread with some tomato/red pepper mixture, top with slices of potato in circles, top with more sauce. Finally place the second omelet on top. Sprinkle parsley around the edge of the plate.

OMELETS (repeat this process for the second omelet)

1 scant tbsp. olive oil seasoned with salt and freshly ground black pepper

3 large eggs

1 tbsp. curly parsley + a little extra for sprinkling over the serving plate – finely chopped

Heat oil in a small, non-stick frying pan over medium heat and make sure that you swirl the oil around so the base is covered all over with oil.

Whisk eggs together with salt and freshly ground black pepper, then add the parsley.

Pour the mixture into the heated frying pan and let cook until almost set then flip over the omelet so the top side can finish cooking.

Turn out onto a serving plate.

read about the idea of an omelet ‘cake’ i.e. two omelets with something sandwiched in between and I thought it would be a interesting thing to experiment. I decided that I would make parsley omelets – do not rush the process and attend to them my kitchen. To sandwich them together I chose slices of boiled new potatoes and a tomato/red pepper sauce. As the omelet cake is served cold it could be eaten as a kind of tapas. Or you could serve a slice with a salad. There will be some leftover sauce which goes well with white fish, chicken or zucchini spirals. I use this sauce frequently and if you dilute it a bit it becomes a soup.


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