Nigel Mendham elevates this most humble of dishes to a thing of beauty in this omelette with tomato recipe, employing heirloom tomatoes and goat's curd to complement the omelette. The leaves pictured are striking micro purple radish leaves, though if you can't get hold of them, regular radish leaves will add the same desired peppery note.
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To begin the dish, cut the tomatoes into small pieces, season with rock salt and olive oil and set aside
240g of heirloom tomato
Crack the eggs into a bowl and whisk with a fork
8 large eggs
Add a dash of olive oil to a medium, non-stick omelette pan and pour in half of the egg mixture. Cook the omelette, dragging the edges of the set mixture into the middle of the pan using a spatula. Tilt the pan to move the uncooked egg onto the exposed part of the pan
Repeat a couple of times, but ensure that the omelette is still slightly raw in the middle. The residual heat from the pan will ensure that it just cooks through so the finished dish will not be dry
Remove the pan from the heat and sprinkle the tomatoes over the top. Place under a hot grill for 30 seconds. Repeat to make the second omelette
Turn out the omelettes onto plates and finish with dollops of goat’s curd and purple micro herbs or salad
micro salad leaves
120g of goat's curd
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