INGREDIENTS
8 eggs
1 potato, steamed, peeled, diced into 2cm squares
200g raclette cheese, half sliced and half diced
1 tablespoon butter
4 slices Greenvale Farm acorn fed prosciutto
8 radicchio leaves, dressed with lemon and olive oil to garnish
Murray River Sea Salt
Cracked pepper
METHOD
1. Pre-heat oven on Fan Plus at 200°C.
2. Grease a suitable sized ovenproof frypan or individual pans. Combine the egg, diced cheese and potato.
3. Pre-heat the pan or pans on medium heat, Induction setting 6, add butter and let it bubble slightly and pour the egg mixture
evenly into the pan, cook over the heat for a further 30 seconds and then place in the oven on shelf position 2 and bake
for approximately 12 minutes or 7 minutes if individual pans.
4. Remove from the oven, test to ensure completely cooked through by pressing a fork through the surface.
No liquid egg should be present.
to serve
Whilst hot, place the thin slivers of raclette on top of the omelette and allow to melt, place
the prosciutto on top and then liberally with the radicchio and serve.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
