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Quince Jam - Leek, Pastirma & Kashar Cheese Omelette - Capsicum, Walnut & Feta Spread (part 2)

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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

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.

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