Omelette Roulée au Jambon

Ingredients

• 8eggs
• 120 gcooked ham — finely diced
• 40 gbutter
• 2 tbspparsley — chopped
• to tastefine salt and black pepper

Method

1. Begin by finely chopping 2 tablespoons of fresh parsley and setting it aside. Dice 120 g of cooked ham into small, even pieces to ensure they distribute evenly throughout the omelette. Season the ham lightly with fine salt and black pepper to enhance its flavor.
2. In a non-stick frying pan, melt 20 g of butter over medium heat. Once the butter starts to foam and turns a light golden color, add the diced ham to the pan. Cook the ham in batches if necessary, stirring occasionally, until it develops a light brown color and releases a savory aroma. Remove the ham from the pan and set it aside, leaving any rendered fat in the pan.
3. Crack 8 eggs into a large mixing bowl. Add a pinch of fine salt and a dash of black pepper, then beat the eggs with a fork or whisk until the yolks and whites are fully combined and the mixture is slightly frothy. This ensures a uniform texture in the omelette.
4. Return the pan to medium heat and add the remaining 20 g of butter. Once the butter has melted and begins to foam, pour the beaten eggs into the pan. Allow the eggs to cook undisturbed for a moment until the edges start to set, which indicates the omelette is beginning to form.
5. Sprinkle the browned ham evenly over the surface of the omelette, followed by the chopped parsley. Using a spatula, gently lift the edges of the omelette to allow uncooked egg to flow underneath, ensuring even cooking.
6. When the omelette is mostly set but still slightly runny on top, carefully roll it by tilting the pan and using the spatula to guide the omelette into a cylindrical shape. The center should remain soft and creamy, a hallmark of a well-cooked French omelette.
7. Slide the rolled omelette onto a serving plate, seam side down. Let it rest for a minute to finish cooking through its residual heat, which will also help the flavors meld together. Adjust the seasoning if necessary, and serve immediately, savoring the simplicity and warmth of this classic dish.