Halloumi Tornado Omelette
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Tornado Omelette with Pissourkotiko Traditional Goat Halloumi Charalambides Christis
Ingredients
3 Eggs
1 tbsp Dairy Cream with 35% fat, Charalambides Christis
2 tbsp Pissourkotiko Traditional Goat Halloumi, Charalambides Christis, finely grated
1 tsp Fresh Thyme Leaves
1 tbsp Rapeseed Oil
½ tsp Chili Flakes
½ tsp Fine Sea Salt
For the Topping
4-5 Thin Slices Lountza
1-2 tsp Honey
1 tsp Toasted Sesame Seeds
For Serving
Toasted Sourdough or Rustic Village Bread
A Drizzle Of Extra Virgin Olive Oil
Freshly ground Black Pepper
Instructions
Place a small frying pan over medium heat. Cook the lountza slices for about 1-2’ per side until slightly crispy and lightly caramelised. Remove from the pan and set aside.
Grate the halloumi into a bowl, add half of the thyme, the fresh cream, salt and the eggs. Whisk gently until fully combined.
Place a 20-22 cm non-stick frying pan over medium heat. Add the canola oil and swirl to coat the surface. A smaller pan helps the eggs stack and form the tornado shape more easily.
Pour the egg mixture into the pan. Allow it to cook 10-15” until the bottom starts to set while the top remains runny. While waiting to set sprinkle the chili flakes.
Using a silicone or rubber spatula, push the eggs gently from the outer edge toward the centre. At the same time rotate the spatula in a circular motion. Continue pushing and turning so the eggs wrap around themselves and form a spiral. Once the spiral forms, gently push the omelette against the side of the pan to tighten the tornado shape. The centre should remain soft and creamy.
Place the bread on the plate. Slide the tornado omelette on top. Place on top the Lountza Crisps.
Finish with a light drizzle of honey around the plate, a sprinkle the sesame seeds, a crack of freshly ground black pepper and garnish with the remaining thyme leaves.
Optionally serve with a small rocket salad dressed with olive oil on the side.
