Another breakfast favourite of mine involves stacking up ultra-thin omelette pieces and giving every layer another exciting ingredient. I first discovered this idea in French magazine Elle à table and have been playing around with flavours ever since. Last Sunday's version involved sun-blush tomatoes (I prefer sun-blush to sun-dried, as the packed fruitiness and sweetness of them comes out much more with all the moisture they retain), fresh basil, freshly shaved parmesan, pine kernels and some incredibly thinly sliced Bündnerfleisch my Mum had just brought from back home.
Bündnerfleisch is high-quality air-dried cured beef which is matured for around 15 weeks. It is low in fat (less than 5%) and incredibly tasty. Make sure you consume it sliced VERY thinly (refer to the picture above for an idea of just how thinly it can be cut) as I believe that this brings the flavour out even more. This speciality is native of Switzerland, Graubünden or The Grisons to be exact, and once you've tasted it, you'll be addicted.
The main thing is to make the omelettes very thin and not to overcook them - they should still be creamy on top. And don't worry if the process of piling it all up seems to take a long time - this tastes best luke-warm, so take your time!
You could substitute the Bündnerfleisch with Bresaola or Parma/Serrano ham, but I won't assume any responsibility if you're not as excited about the end result as I was...
Layered omelette with dry-cured ham, sun-blush tomatoes, parmesan and pine nuts
6 medium free-range eggs
4 tbsp crème fraîche
4 tbsp sunflower oil
200 g very thinly cut Bündnerfleisch (substitute Bresaola or parma/serrano ham)
70 g parmesan shavings
1 handful pine kernels
12 sunblush tomatoes
1 handful leaves of fresh basil
Beat the eggs and cream until smooth. Heat 2 tbsp of the oil in a non-stick pan. When hot, ladle in one third of the egg mix and bake a very thin omelette, without turning. When the bottom ist starting to brown but the top is still slightly creamy, lift from the pan and divide in four. Arrange on a plate, with a layer of omelette, a layer of the meat, a layer of omelette, a layer of tomatoes, a layer of omelette, a layer of parmesan, a layer of omelette. Top with basil leaves and sprinkle with pine nuts. Prepare the remaining two portions, with fresh spoon of oil, repeating this process. Serve immediately. (Alternatively, keep two omlettes warm in the oven until the third one is done and prepare all three portions at the same time.)