Truffle Omelette

Truffle Omelette

Serves 6

1 dozen eggs
150 g of truffle
1 glass of water
Salt, pepper

The night before, or at least eight hours before the meal, cut the truffle into thin, round slices using a mandolin slicer and add salt. Leave them covered in a dish for 1 hour.

Then break the eggs into the dish, cover with cling film and leave in the fridge for several hours or overnight.

Shortly before making the omelette, beat the eggs and the truffle together and add the glass of water. Grease a frying pan with a little unflavoured oil, heat the pan and make your omelette. With a fork, move the truffles into the middle of the pan, so they don’t cook.

Once your omelette is quite runny, it’s ready. Serve immediately.