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Layered Omelette

post #1 of 6
1/6/11 at 9:52pm
Thread Starter 

One of my books features a layered omelette recipe that has me pretty curious. What it has you do is make a basic tomato sauce, combine it with egg, then bake in a bread loaf pan and a tray of water, and bake 15 minutes, then repeat the process with spinach, then finally an egg and cheese layer on the top and bake for a final 25 minutes.  Is it me or would this just not cook evenly?  I'd imagine that bottom layer being horribly over cooked. I can't wait to try it though.

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post #2 of 6
1/6/11 at 10:43pm

Sounds to me like the whole thing would be dry and tough as a shoe sole. Well depending on the temp of the oven obviously... but still.

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post #3 of 6
1/7/11 at 1:39am
Thread Starter 

well in the photo, the tomato and the spinach layer are both over twice as thick as the cheese layer. I'm kind of getting the idea that there is only enough egg to make the thing adhere to a shape. I personally, am not a big egg fan. I know...who the hell hates eggs, right? It's just so intriguing. Who knows, it could turn out to be something that even I enjoy. I'll let you all know after i try it.

 

This is not the image from my cook book, but here's another photo. Omlette Arllequin:

 

medium_imag0012.jpg

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post #4 of 6
1/7/11 at 2:15am

I found a recipe of omelette arlequin and it is as you say, with the oven set to 250. I guess that's low enough a temp that this may work.

 

http://www.lhotellerie-restauration.fr/lhotellerie/Recettes/Chefs/Verge/Omelette_Arlequin.htm

 

Please do share with us how it came out?

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post #5 of 6
1/7/11 at 8:00am

hmm, I would just stick to frittattas as this sounds like a bit of a pain. I don't know how tough it would turn out, I would think the the water bath helps keep the eggs moist and cook evenly, like a creme brulee.

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post #6 of 6
1/13/11 at 10:12pm
Thread Starter 

my recipe says 400, but this recipe is supposed to be as thick as a loaf of bread...

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