A fluffy omelette with all the trimmings, direct from Proud Mary Café in Collingwood.
Jul 17, 2017 2:00pm- 40 mins preparation
- 40 mins cooking plus cooling
- Serves 4
"The omelette at Proud Mary in Collingwood is my go-to breakfast on Sundays. May I have the recipe?" - Nathan Barber, St Kilda, Vic
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Ingredients
- 1 small sebago potato (150gm), peeled
- 12 eggs
- 1 tbsp clarified butter (see note)
- 200 gm cooked crab meat, drained
- Torn radicchio and watercress, blanched green beans, shaved red shallot dressed with lemon and oil, and dill, to serve
- Lemon wedges, to serve (optional)
Kasundi
- 1 long red chilli, thinly sliced
- 1 garlic clove, thinly sliced
- 10 gm ginger, peeled and sliced
- 1 tbsp vegetable oil
- ½ tsp brown mustard seeds
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- Pinch each of ground cloves and cayenne pepper
- 3 tsp fish sauce
- 2 tbsp cider vinegar
- 400 gm canned whole peeled tomatoes, drained, reserving juice and tomatoes separately
Herbed crème fraîche
- 100 gm crème fraîche
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
Method
1
For kasundi, combine chilli, garlic, ginger and oil in a jug and blend to a paste with a hand-held blender. Heat a small saucepan over low-medium heat, add mustard seeds and toast until starting to pop (2-3 minutes). Add chilli paste, stir until fragrant (2-3 minutes), then add remaining spices and stir until fragrant (30 seconds). Add fish sauce and vinegar, reduce by half (2-3 minutes), then add tomato juice and simmer, stirring often, until thick (8-10 minutes). Meanwhile, cut strained tomatoes into 1cm dice. Add to pan and simmer until thick and jam-like (8-10 minutes). Makes about 200ml and keeps for 2 weeks.
2
Cover potato with well-salted cold water in a small saucepan, bring to the boil and simmer until
almost tender (18-20 minutes). Drain and cool.3
For herbed crème fraîche, fold all ingredients together until just combined. Season to taste.
4
Heat griller to high. Whisk eggs thoroughly in a mixing bowl and season with salt and pepper. Heat a small ovenproof frying pan (about 14cm base) over medium heat, add 1 tsp clarified butter and, when hot, add a quarter of the egg mix. Using a wooden spoon, pull edges into centre of pan for 20 seconds until about a third of the egg is cooked. Add a quarter of the crab, grate a quarter of the potato on top and season to taste. Place under oven grill until egg just sets (1-2 minutes). Remove from pan and repeat three times to make four omelettes.
5
Arrange omelettes and salad on plates, top each with a spoonful of kasundi, scatter with extra dill, season to taste and serve with herbed crème fraîche, and lemon wedges.
Notes
To clarify butter, cook butter over a low heat until fat and milk separate. Strain off clear butter and discard milk solids. You'll lose about 20 per cent of the volume in milk solids.
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