CookEat Recipe
Scotch Leek Omelet
A six-egg folded omelet filled with finely chopped preboiled leeks softened in butter.
Method
Steps
Step 1
Wash leeks between the layers, boil in lightly salted water for 4–6 minutes until tender.
Step 2
Drain thoroughly and chop finely.
Step 3
Melt half the butter in a nonstick 25 cm pan, soften and dry the leeks for 3–4 minutes, then lift them to a warm bowl.
Step 4
Beat eggs with salt and pepper.
Step 5
Melt remaining butter, pour in eggs and stir gently as they begin to set. Scatter leeks across one half, fold the omelet and continue over moderate-low heat until its centre reaches at least 74 °C.
Step 6
Slide onto a warm dish and serve at once, with leek mince visibly within the fold.
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