This omelette nicoise is a big, bold open-faced omelette, inspired by the Provençal flavours of a classic salade niçoise. Feel free to swap the tinned tuna for fresh, sushi-gradetuna loin – cooked very pink and thinly sliced.
INGREDIENTS
SERVES: 2
For the omelette:
50g cherry tomatoes, halved 40g French beans, cooked and finely chopped
1 banana shallot, finely diced
¼ small cucumber, deseeded and diced
1 tbsp flaky sea salt
5 large free-range eggs
160g tin best-quality tuna, such as Ortiz, drained and flaked
30g black olives, pitted and halved 8–10 anchovy fillets in oil, drained and chopped
Vegetable oil, for cooking
25g butter
Sea salt and freshly ground black pepper
For the dressing:
1 small garlic clove, grated
½ tsp English mustard powder
1 tbsp chopped parsley
1 tbsp red wine vinegar
4 tbsp extra virgin olive oil
To finish (optional):
A handful of rocket leaves
METHOD
1: In a bowl, mix together the cherry tomatoes, French beans, shallot, cucumber and flaky sea salt. Leave to stand for 15 minutes. Drain off any liquid from the salad vegetables and pat dry on kitchen paper.
2: Meanwhile, bring a saucepan of water to the boil, add one of the eggs and simmer for 7 minutes to hard-boil, then remove from the pan and cool under cold running water.
3: Mix the vegetables with the flaked tuna, olives and anchovies. Peel the hard-boiled egg and grate it into the mixture.
4: Whisk the remaining 4 eggs together in a bowl and season with salt and pepper. For the dressing, whisk all the ingredients together in a small bowl. Set aside.
5: Warm a 24cm non-stick frying pan over a medium heat. Drizzle in a little oil and add the butter to the pan. When the butter is melted and stops foaming, pour in the egg and gently move it around until it sets. Try to cook the omelette all of the way through without letting it take on any colour. Gently slide the omelette out onto a plate.
6: Spoon the salad on top of the omelette and trickle over a few spoonfuls of the dressing. Finish with a scattering of rocket leaves if you like. Serve the rest of the dressing on the side.
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INGREDIENTS
SERVES: 2
For the omelette:
50g cherry tomatoes, halved 40g French beans, cooked and finely chopped
1 banana shallot, finely diced
¼ small cucumber, deseeded and diced
1 tbsp flaky sea salt
5 large free-range eggs
160g tin best-quality tuna, such as Ortiz, drained and flaked
30g black olives, pitted and halved 8–10 anchovy fillets in oil, drained and chopped
Vegetable oil, for cooking
25g butter
Sea salt and freshly ground black pepper
For the dressing:
1 small garlic clove, grated
½ tsp English mustard powder
1 tbsp chopped parsley
1 tbsp red wine vinegar
4 tbsp extra virgin olive oil
To finish (optional):
A handful of rocket leaves
METHOD
1: In a bowl, mix together the cherry tomatoes, French beans, shallot, cucumber and flaky sea salt. Leave to stand for 15 minutes. Drain off any liquid from the salad vegetables and pat dry on kitchen paper.
2: Meanwhile, bring a saucepan of water to the boil, add one of the eggs and simmer for 7 minutes to hard-boil, then remove from the pan and cool under cold running water.
3: Mix the vegetables with the flaked tuna, olives and anchovies. Peel the hard-boiled egg and grate it into the mixture.
4: Whisk the remaining 4 eggs together in a bowl and season with salt and pepper. For the dressing, whisk all the ingredients together in a small bowl. Set aside.
5: Warm a 24cm non-stick frying pan over a medium heat. Drizzle in a little oil and add the butter to the pan. When the butter is melted and stops foaming, pour in the egg and gently move it around until it sets. Try to cook the omelette all of the way through without letting it take on any colour. Gently slide the omelette out onto a plate.
6: Spoon the salad on top of the omelette and trickle over a few spoonfuls of the dressing. Finish with a scattering of rocket leaves if you like. Serve the rest of the dressing on the side.
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SEEN IN
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COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT
