Apple flambe omelette

    20 min

    This is my daughter's favourite dish and is delicious for a variety of occasions. Don't be discouraged by cognac in this recipe. The alcohol burns off quickly leaving a nice flavour to the dish.

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    Makes: 1 omelette

    • 1 tablespoon unsalted butter
    • 1 tart apple, cored and sliced (don't peel)
    • 1 teaspoon ground cinnamon
    • 1 tablespoon caster sugar
    • 30ml cognac
    • 2 eggs
    • 2 tablespoons water
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon olive oil
    • 1 pinch salt
    • 1 tablespoon soured cream
    • 1 tablespoon grated chocolate
    • 2 leaves fresh mint

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large pan over medium-high heat, melt 1 tablespoon butter, add apple slices, sprinkle with cinnamon and sugar. Mix well and fry for 1 minute. Turn the heat to maximum, pour in cognac and immediately set on fire with a match (if you have a gas oven, hit the pan on the edge of a burner so a spark from flame lands on the pan). The alcohol will burn off after few seconds. Reduce the heat and continue cooking the apples for 3 to 4 minutes, stirring occasionally until browned and soft. Reduce the heat to minimum to keep apples warm.
    2. In a small bowl, whisk 2 eggs with 2 tablespoons water. In a frying pan, melt 1 tablespoon butter and add olive oil. Pour in eggs, season with salt and fry until the omelette sets on top and browns on the bottom. Do not turn over. Arrange the apples just on one half of the omelette.
    3. Gently slide the omelette onto a plate (apple topped side first) and when it is on the plate, flip the other half using the pan edge so it covers the apples.
    4. Top with one tablespoon soured cream, sprinkle with chocolate and garnish with mint leaves. Serve immediately.

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