Comté omelette

Method

An omelette seems like an ordinary thing, but it took us about eight years to progress from a boiled egg to an omelette, with many almost existential considerations along the way. Should we fry eggs, scramble eggs, or make a Japanese omelette? In the end, chance took over. Tue, our chief executive, came every morning and asked for an omelette. It eventually became a daily offering for everyone, cooked to order for each person. How lovely is that? The Comté variation came about as a way to use up our scraps of leftover cheese, but it’s so good. The cream is rich enough to be luscious but not overwhelming. Don’t wait for leftovers to make this omelette. For the Comté cream 1. Cut the cheese into small cubes. 2. Bring a pot of milk to a boil. Once boiling, drop in the Comté. 3. Remove the pot from the heat. With a whisk, start working in the cheese. If needed, return the pot to the heat to help incorporate the cheese. Gradually, you’ll have a cream with a consistency that resembles a thick mash. Season it with salt and pepper. 4. Put the cream in a piping bag or small container. For the omelette 5. Crack the eggs and either mix them in a blender or beat them super well with a whisk. Pour the egg mixture through a strainer to remove any shells. 6. Heat a 17–19cm non-stick frying pan to medium heat. Add a dash of olive oil. 7. Pour the egg mixture into a hot pan and allow it to spread over the surface of the pan. 8. Stir a little to distribute the egg mixture evenly. Once the egg mixture begins to set, make sure it has flattened out. 9. Pipe about 60g of the Comté cream into the centre of the omelette. 10. Fold the sides into the centre to shape the omelette. 11. Flip over to cook the top. 12. Slide the omelette onto a serving plate.