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Char-grilled leek, chèvre and mint omelettes

You'll need

24 baby leeks, trimmed, soaked in cold water for 30 minutes to remove dirt, drained 60 ml (¼ cup) olive oil, plus extra to serve 8 eggs 60 gm (¼ cup) double cream 40 gm butter, coarsely chopped 120 gm goat’s curd 1 cup (loosely packed) mint leaves, to serve To serve: lemon wedges


  • 01
  • Preheat a large char-grill pan over high heat. Drizzle leek with oil and char-grill, turning occasionally, until golden and cooked through (3-4 minutes). Cool, then coarsely chop half the leeks and set aside separately.
  • 02
  • Preheat oven to 200C. Whisk eggs and cream in a bowl, season to taste. Heat butter in a rösti pan (see note) over high heat. Add one-quarter of the egg mixture, scatter over one-quarter of the chopped leek and one-quarter of the goat’s curd and bake until just cooked through (3-5 minutes). Remove omelette from pan and keep warm, then repeat with remaining ingredients. Serve warm, topped with mint and whole leeks and drizzled with oil and lemon juice.
Note Rösti pans, small frying pans about 12cm in diameter, are available from select kitchenware shops. Alternatively, you could make one large omelette in a regular pan.

This recipe is from the August 2011 issue of Australian Gourmet Traveller.

"I would like to try to re-create the chèvre omelettes Ashley Brandom serves at The Pot. Would you please request the recipe?"
Jonathan McAlpine, Brighton, SA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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