The crespeou

Crespeou is a cake of omelets of herbs and vegetables stacked in superimposed layers that are eaten cold accompanied by a coulis of tomatoes.

Ingredients

- 14 eggs (2 per omelet)
- 1 grilled pepper
- 1 onion
- 2 tablespoons tapenade
- 2 tablespoons pesto
- 2 tablespoons dried tomatoes
- 4 tablespoons of herbs (basil, parsley...)
- Olive oil
- Salt and pepper

Preparation :

- Peel and cut the onion, fry in a frying pan with a little olive oil, salt and pepper. Book now.
- Cut the grilled pepper into small pieces and set aside.
- Wash and chisel the herbs
- In several bowls, break 2 eggs per omelet. Salt, pepper and whisk.
- Put the tapenade in a first bowl and mix it with the eggs.
Do the same with the other ingredients : pesto, peppers, etc...
- Pour a little olive oil into a hot frying pan, pour a first preparation. Cook the omelet gently. Slide the first omelet into a dish the size of your omelettes, a missed mold and bake the following omelets.
- Superimpose your different omelets in the mold, cover with a food film and place a weight on top to compress the omelets.
- Place in the refrigerator overnight.

The next day, turn your crespeor over your dish and serve it with a coulis of fresh tomatoes.