Provençal Omelette Cake

# Provençal Omelette Cake

A Humble Dish from a Sun-Drenched Kitchen

Some of the best recipes aren't found in fancy cookbooks, but are passed down through generations, scribbled on notecards stained with oil and memories. This Provençal Omelette Cake is one of those treasures. It’s not a quick weeknight supper, but rather a labour of love for a lazy weekend or a special brunch. It might look impressive, but at its heart, it’s just simple, honest ingredients layered together with a little bit of patience. The result is a beautiful, sliceable cake that’s perfect for sharing with those you love most.

What You'll Need

• 10 large eggs
• 2 courgettes, thinly sliced
• A bunch of spring onions, chopped
• 1 jar of roasted red peppers, drained and chopped
• 1 small garlic clove, finely minced
• A pinch of chilli flakes (to your taste)
• 200g soft cheese, like ricotta or goat's cheese
• A splash of milk
• A handful of fresh herbs (parsley, chives, or basil are lovely)
• Olive oil
• Salt and freshly ground black pepper
• Rocket and extra cheese, to serve

Building the Layers of Flavour

First, we create our two different omelette batters. Crack the eggs into two separate bowls, five in each. Give them a light whisk and season well. In a pan, gently fry your courgettes and spring onions in a glug of olive oil until they're soft and sweet, about ten minutes. Let them cool a touch before stirring them into one bowl of eggs. In the other bowl, combine the eggs with the chopped roasted peppers, garlic, and a good pinch of chilli flakes.

Now, the therapeutic part: making six thin omelettes. Heat a little more oil in your non-stick pan and pour in about a third of the courgette mixture, swirling it to coat the pan. Cook until set, then carefully flip it using a plate to cook the other side. Repeat to make three green omelettes and three red ones, stacking them on separate plates as you go.

The Final Assembly

For the creamy filling, simply beat the cheese with a splash of milk until it’s spreadable, then stir through your chopped herbs. Now, find a round cake tin that’s about the same size as your frying pan and line it with cling film. This is the magic trick!

Place your best red pepper omelette in the bottom, prettiest side down. Spread a thin layer of the herby cheese over it, then top with a courgette omelette. Keep going, alternating the colours and spreading cheese between each layer, until you’ve used everything up. Fold the cling film over the top and pop the whole thing in the fridge. Let it chill for a few hours, or even overnight—this lets all the flavours become the best of friends.

A Truly Special Presentation

When you’re ready, invert your beautiful cake onto a serving plate and gently peel away the cling film. The layers will be stunning! I like to crown it with a pile of fresh, peppery rocket, a scattering of crumbled cheese, a generous drizzle of good olive oil, and one last twist of black