Appenzeller omelette

Name: Appenzeller omelette
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small red onion; 100 g Gherkins; 40 g Bündnerfleisch; 12 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 120 g grated Appenzeller cheese; 4 TSP Sunflower oil; 7-10 Tbsp Rocket; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small red onion
100 g Gherkins
40 g Bündnerfleisch
12 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
120 g grated Appenzeller cheese
4 TSP Sunflower oil
7-10 Tbsp Rocket
7-10 Tbsp Grease

Directions

1
Peel the onion. Cut cucumber, onion and Bündnerfleisch into cubes of equal size and mix to a tartar. Season eggs with salt and pepper and whisk them. Stir in cheese. Heat 1 teaspoon of oil in a coated pan (28 cm Ø).
2
Add 1/4 of the egg mixture to the pan and stir with a spatula. Push the evenly coagulating creamy mixture into the front edge of the pan. Allow to set for a short time, then tip onto a preheated, greased baking tray and keep warm.
3
Wipe the pan with kitchen paper and repeat the process 3 times. Arrange omelettes and tartar on plates. Garnish with rocket.