Recipes
Raclette and prosciutto omelette
5 minutes Preparation time
12 minutes Cooking time
4 servings Serves
Ingredients
8 eggs
1 potato, steamed, peeled, diced into 2 cm squares
200 g raclette cheese, half sliced and half diced
1 tablespoon butter
4 slices Greenvale Farm acorn fed prosciutto
8 radicchio leaves, dressed with lemon and olive oil to garnish
Sea Salt
Cracked pepper
Method
- Preheat the oven on Fan Plus at 200°C.
- Grease a suitable sized ovenproof frypan or individual pans. Combine the egg, diced cheese and potato.
- Preheat the pan or pans on medium heat, induction setting 6, add butter and let it bubble slightly and pour the egg mixture evenly into the pan, cook over the heat for a further 30 seconds and then place in the oven on shelf position 2 and bake for approximately 12 minutes or 7 minutes if individual pans.
- Remove from the oven, test to ensure completely cooked through by pressing a fork through the surface. No liquid egg should be present.
To serve
- Whilst hot, place the thin slivers of raclette on top of the omelette and allow to melt, place the prosciutto on top and then liberally with the radicchio and serve.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.