• We are going to make a total of 6 omelettes, 3 of each, then pile them up. Get 2 large bowls and beat the eggs, 5 in each bowl.
  5 eggs, 5 eggs
• Add all the courgette layer ingredients in one and the red pepper layer's in the other.
  1 small courgette (zucchini), 1 clove garlic, 2 spring onions, 3 red peppers, about 4 slices of anchovies from a can, 1 dash chilli flakes
• Whisk to mix thoroughly, seasoning well, although bear the anchovies in mind, if using.
  salt and pepper as needed
• Heat a little oil, 1 tsp should suffice, in the pan over medium heat and pour about a third of the courgette layer in. Let set for about 10 seconds, then draw the omelette in from its sides, letting the liquid flow onto the pan, until it's almost dry. Flip over. Be careful, it's not as sturdy with all those vegetables in. Easiest way is to place a plate over it and flip over, then slide the omelette back in to cook the other side. See Spanish Tortilla.
  olive oil as needed
• Lift onto a plate and keep aside.
• Wipe the pan clean with a kitchen paper and repeat the process 2 more times with the courgette mix.
• Then wipe the pan clean and do exactly the same with the pepper mix, getting three pepper omelettes too.
• I suggest letting the omelettes cool down slightly before sandwiching as the heat will make the cheese filling all runny.

The Assembly

Serving immediately

• Lay the first layer (either courgette or red pepper) on your serving plate.
• Make the cheese filling by mixing the 2 ingredients together. Spread some of this filling all over.
  1-2 Tbsp fresh cream, 150 g boursin
• Follow this with a different layer, so if you started with a courgette layer, this one will be a pepper layer.
• Another spread of the cheese. Keep alternating the layers with a cheese spread/filling in between, until all the layers are used up, finishing with an omelette layer, not cheese filling.
• Cut up into slices and serve as suggested.

Serving the next day

• Double line an 8in pan with cling film, leaving enough overhang to completely cover the omelette.
• Do exactly as above with the layering.
• Cover completely with the overhanging cling film.
• Weigh down with a plate and food can and place in the fridge for a few hours until needed or overnight.