Omelette stuffed with bechamel sauce and ham

Heat the butter and the ham in a frying pan or saucepan and let the ham cook. At the same time, heat the milk to avoid lumps. When the butter is melted and the ham is cooked, add the oat flour and stir well to integrate all the ingredients. Once the milk is hot, add it little by little while stirring well. Once the desired texture is achieved (it should be rather dense), add the spices and let it rest. When we have it ready, we put it in a round mold (it should have a diameter slightly smaller than that of the pan we will use to make the omelet). Put it in the refrigerator for at least a few hours.

For the omelette, peel and cut the potatoes into cubes and cook in the microwave for 10 to 12 minutes at maximum power. We can use a lekue style steam case or any other we consider appropriate. While cooking, crack the eggs, stir and add salt. When the potatoes are ready, add them to the beaten eggs and mix.

To make the omelet, we will only have to put half of the egg/potato mixture in the pan, put the bechamel sauce in the middle and cover with the rest of the mixture. Cover and let it cook over low heat. When it starts to set, we turn it over, turn up the heat and take it out after a few minutes.

This will depend on how we like the omelet, more or less done. And ready, enjoy!

The mix of flavors is spectacular, I invite you to prepare it!