Provençal Omelette Cake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Break the eggs into two bowls, five in each. Whisk lightly and taste and adjust the seasoning with salt and pepper.
2. 2Heat the panWarm the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper.
3. 3Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
4. 4Heat the panGet a little oil hot in a 20-23cm frying pan, preferably non-stick.
5. 5Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan.
6. 6Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side.
7. 7Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate.
8. 8Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
9. 9Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Fold in the herbs, salt and pepper.
10. 10Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and lay the in the tin, prettiest side down.
11. 11Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette.
12. 12Flip the cling film over the omelette, then chill for up to 24 hrs.
13. 13To serve, invert the omelette cake onto a serving plate and peel off the cling film.
14. 14ServePile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.