Leek and feta omelette with sumac

Omelettes are comfort food for me. On these lazy evenings, a great omelette, cooked in olive oil, is what I crave, simple and elegant. However, growing up eating tese on the streets of India, I have never got used to the "white omelette", I like them caramelised and crisp.

This is a simple omelette with elegant flavours. Leeks add a subtle note to the eggs, and the feta adds a creamy sharpness. The topping of liberal sumac is what makes this dish special. The tartness balances well with the feta's sharpness. This omelette may be a variation I make more often.

This recipe is from Diana Henry, one of my favourite chefs. I have every one of her cookbooks; they are my go-to books for every occasion, from fun salads like this one to more elaborate cooking from around the world. Everyone should have all her cookbooks.

For more recipes from this book, click here.

Ingredients:

2 tablespoons butter

1 large leek, white parts only, halved longitudinally, washed well and thinly sliced

2 cloves of garlic

4 eggs

salt, to taste

1/4 teaspoon pepper

Feta cheese, crumbled

Sumac, to garnish

Heat the butter in a large frying pan over low heat and add the leeks and garlic. Cook until the leeks are very soft but have not taken on any colour. Remove from the flame.

Meanwhile, whisk the eggs with the salt and pepper until foamy. Add in the cooked leeks and mix well.

Add the egg mixture to the same pan on medium-low heat; no need to wash it. Using a spatula, spread out the leeks evenly—top half of the omelette with crumbled feta. Cook until the omelette begins to curl at the edges. Fold the omelette in half and allow the centre of the eggs to set.

Serve immediately, dusted liberally with sumac, with a blob of feta cheese and sourdough or whole-wheat toasts.