On Staurday I was watching PBS and they were showing a bunch of Julia's old
shows. Old like where she wears that uniform-thingie
Anyway one of the shows was about omelets. She showed how to make classic omelets, etc. but then she showed this really cool layered omelet thing.
She made a very thin omelet, and slid it out of the skillet onto an oven-proof plate. Then she layered a bit of topping (sauteed veggeies) onto it, then made another thin omelet, slid it out on top of the first one, added a second topping (mushrooms), and continued layering it until it got to be maybe 4-6 inches thick. Then she baked it for a while.
She said what it was, obviously, but it was a french word and I never caught it.
I was intrigued.
So I made one Sunday morning with camelized leeks, gruyere and homegrown tomatoes.
Then I realized that I didn't know the oven temp or how long to bake it. I tried looking it up in my "Mastering .." but since I did not know what it's name was, I couldn't find it.
I guessed and it came out great. It was fantastic, even.
CAN ANYONE HELP ME WITH THE NAME OF THIS ???