Prep Omelette Gf Recipe
Goat cheese, pesto, spinach, avocado, tea-smoked tomatoes, potatoes
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Ingredients
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Potatoes
Tea-smoked tomatoes
Omelette & fillings
Garnish & finish
Method
Potatoes
- 1
Prep
Rinse and dice the potatoes into roughly 1/2-inch cubes so they cook evenly. Pat dry with a clean towel or paper towel to remove surface moisture (this helps them crisp).
- 2
- 3
Pan-fry to crisp
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1.5 tbs olive oil and let it shimmer. Add the potatoes in a single layer (work in batches if needed). Let them sear without moving for 3–4 minutes to develop color, then stir or toss occasionally until all sides are golden and crisp, about 10–12 minutes total. Season with salt and freshly ground black pepper to taste. Keep warm on low while you make the omelettes.
Tea-smoked tomatoes
- 4
- 5
Prepare tomatoes
Halve the cherry tomatoes and place them cut-side up in a small heatproof bowl or on a small metal rack that fits inside the pan. If using a bowl, put the bowl on the rack or inverted small bowl to keep it above the smoking mix.
- 6
Smoke
Heat the pan over medium-high until the tea-rice-sugar mixture starts to smoke (you’ll see and smell it). Immediately place the rack/bowl with tomatoes over the smoking mix and cover tightly with the lid. Reduce heat to low and smoke the tomatoes for 6–8 minutes — you want a light smoky aroma, not char. Remove lid, transfer tomatoes to a plate, and set aside. (If you don’t have a pan setup, roast tossed tomatoes at 220°C/425°F for 8–10 minutes until blistered.)
Omelette & fillings
- 7
- 8
- 9
Cook omelettes
Return the skillet to medium heat and add the remaining 1 tbs butter. Swirl to coat and pour half the egg mixture into the pan (for two omelettes). Let eggs set at the edges for 20–30 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan so uncooked egg flows to the edges. When eggs are mostly set but surface still slightly glossy (about 1–2 minutes), add half the sautéed spinach, half the crumbled goat cheese (30 g), and a drizzle (1 tbs) of pesto across one half of the omelette. Fold the omelette in half and slide onto a plate. Repeat with the remaining butter, egg mixture, spinach, goat cheese and pesto to make the second omelette.
- 10
Season
Taste one omelette and adjust salt and pepper if needed. The goat cheese and pesto add salt and brightness, so season lightly.
Garnish & finish
- 11
- 12
Plate
Arrange a portion of the crispy potatoes beside each omelette, top the omelettes with the tea-smoked cherry tomatoes (divide evenly), add avocado slices, and finish with a small drizzle (about 1 tsp) of extra-virgin olive oil. Optionally add a tiny extra dot of pesto or crumble a little more goat cheese on top.
- 13
Serve
Serve immediately while hot. Leftover potatoes can be kept warm in a 95°C/200°F oven for up to 10 minutes; tea-smoked tomatoes are best at room temperature.
