Provençal Omelette Cake

Video

Preparation

1. Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, and fry gently for about 10 minutes until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
2. Heat a little oil in a 20–23cm frying pan, preferably non-stick. Pour the courgette eggs into a measuring jug, then pour about one-third into the pan, swirling to cover the base. Cook until set and lightly browned underneath, then cover with a plate and invert the omelette onto it, sliding it back into the pan to cook the other side. Repeat to make two more courgette omelettes, adding a little oil each time, and stack on a plate. Make three omelettes the same way with the red pepper mixture and stack on a separate plate.
3. For the filling, beat the cheese to soften it, then beat in the milk to a spreadable consistency and stir in the herbs, salt and pepper. Line a deep 20–23cm round cake tin with cling film. Place the best red pepper omelette in the tin, prettiest side down, spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are used, finishing with an omelette. Fold the cling film over the top and chill for up to 24 hours.
4. To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on top, scatter over the cheese, drizzle with olive oil, and add a little freshly ground black pepper. Serve cut into wedges.