INGREDIENTS
Leeks and ham stir-fry
2 tbsp. (30 g) butter
1 leek, thinly sliced (white part only)
1 thinly sliced white onion
1 chopped garlic clove
1 pack of diced Black Forest ham
Béchamel sauce
½ cup (100 g) rindless Manchego, grated
1 tbsp. (10 g) butter
1 tbsp. (10 g) flour
½ cup (125 ml) milk
Salt and pepper
Omelette
6 eggs
Béchamel sauce (in sufficient quantity)
¼ cup (50 g) rindless Manchego, grated
1 big pinch of smoked paprika
PREPARATION
Preheat oven to 450 degrees F.
Step 1: Béchamel sauce
Melt butter in a pan and add flour. Cook for 2 minutes until golden and then add milk. Stir thoroughly. Mix in the cheese. Keep refrigerated.
Step 2: Leeks and ham stir-fry
Melt butter in ovenproof skillet. Sweat leek, onion and garlic. Add ham. Set aside.
Step 3: Omelette
Separate yokes from whites. Add béchamel sauce to the yokes so as to equal the volume of the egg whites
Beat egg whites until they get foamy.
With whisk, mix the yokes thoroughly with the béchamel.
Fold the yokes mixture into the egg whites with a spatula. It’s important to make sure that the ensuing mix is homogeneous and that the whites do not crumble.
Pour egg mix on the leeks and ham stir-fry and place in oven from 10 to 12 minutes.
Mix the rest of the grated cheese and the smoked paprika and sprinkle onto omelette once it is out of the oven. Serve immediately.
