Braised Speck and Leek Omlette

Was going to do the hicken chicken (erk! thanks Santos) post but busy busy busy so here's the egg one. Omlettes are the traditional food of the busy, yet are notoriously tricky to perfect. This is a shame as they're the gateway from worthlessness at Le Cordon Bleu. There was something about banging the handle or something that I can't work out, but I think I've done a reasonable job here. As it's mainly practice with these things, I thought it would be a nice idea to use my small crepe pan so I could make four instead of two. This is the fourth one.

Five free-range eggs, lightly beaten with freshly ground pepper added (you can add salt but the speck is quite salty already). Usually omlettes are just eggs but I had about 2tbs of double cream leftover so that went in too. It doesn't blend in particularly well but ah well.

Half a leek, finely sliced, about a handful of cubed speck (or bacon or pancetta), and a clove of local garlic. Sauteed in butter for a few minutes and then braise in half a glass of red wine until the wine is absorbed. Reserve.

Melt some butter in the pan, not allowing it to brown, and making sure it covers the pan well. Add a quarter of the mix and work the top with a fork. When it's still a little runny on top add a tablespoon of the leek and speck in the third closest to the handle. Lift up the pan. Work an egg slice under at the handle and fold over at the one/third point to the two third part. Add some more butter and allow it to run under the rest of the omlette. Put down the pan and flip the other third over and then flip the omlettes onto a plate. You can drizzle some extra melted butter over it if you wish.

Browned on the outside. Runny in the middle. All animal protein and fat, it's fantastically rich. My heartsie.