Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Omelette batter
Spinach filling
To cook the omelettes
Cake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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Omelette batter
Mix the flour and salt in a bowl. Pour in half of the milky water and oil, whisk until smooth.
Add the eggs along with the remainder of the milky water, whisk into a smooth batter. Cover and leave to stand at room temperature for approx. 30 mins.
Spinach filling
Mix the spinach, ricotta, cheese and garlic, season.
To cook the omelettes
Heat a dash of oil in a non-stick frying pan (approx. 22 cm in diameter). Pour enough batter into the pan to thinly cover the base.
Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking. Transfer the omelette to a cooling rack. Repeat these steps with the remainder of the batter.
Cake
Layer the omelettes and spinach filling in the prepared tin, fill 1 layer with 3 tbsp of chopped tomatoes and a little cheese. Place the final omelette on top. Cover with the remainder of the tomatoes and cheese.
To bake Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, remove the tin frame, slide onto a plate and serve hot.
| Tip: | This omelette cake can be prepared a half day in advance. Cover and store the cake in the springform pan in the fridge until ready to bake. |
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How-tos
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