Leek, Pastirma & Kashar Cheese Omelette
·
Serves 4
Ingredient
·
1 cup (250ml) sunflower oil
·
2 leeks (pale part only), thinly sliced into matchsticks
·
12 eggs
·
1/ 3 cup (80ml) milk
·
2 tbs unsalted butter
·
200g kashar, kashkaval or kefalograveria cheese
·
200g pastirma
12 eggs
Recipe
1. Heat the oil in
a small saucepan over high heat. In two batches, cook leek, stirring
constantly, for 2 minutes or until crisp and golden. Drain on paper towel. Set
aside to cool.
2. Whisk eggs and
milk together until combined. Season and set aside.
3. Melt 2 tsp
butter in a non-stick fry pan until it starts to foam. Add one-quarter of the
egg and cook for 20 seconds, without stirring, until the bottom has lightly
set. Using a silicon spatula or spoon, give the egg mixture a big slow stir,
sweeping it around the pan, allowing the uncooked egg to spill over and make
contact with the heat. Add one-quarter of the shredded kashar cheese and pastirma
down the centre of the omelette. Cook for a further 1 minute, constantly moving
the pan to prevent sticking. Fold the edges over the filling. Transfer to a
warmed plate to keep warm. Repeat process with remaining egg mixture, cheese
and pastirma, melting 2 tsp butter in the frypan in between batches, to make
4 omelettes.
4. Serve omelettes
topped with fried leek.
