Alp cheese-ham omelettes

Ingredients for four persons

For the dough:

  • 200 g flour
  • 2 dl milk
  • 2 dl water
  • 4 eggs
  • 1 tsp salt
  • A little butter

For the filling and sauce:

  • 8 slices of cooked ham (for instance, from an alpine pig)
  • 300 g alp cheese, grated
  • 2 onions, finely chopped
  • 2 tbsp oil
  • 2 tbsp flour
  • 400 ml milk
  • 400 ml vegetable stock
  • Salt, pepper and nutmeg



Mix the ingredients for the omelette dough together up to and including the salt. Leave the dough to rest for about 30 minutes, covered and at room temperature. Then fry eight omelettes in the hot butter one at a time.

Top each omelette with a slice of ham and sprinkle with grated alp cheese, keeping about 6 tbsp of alp cheese in reserve. Roll up the omelettes and place them side by side in a greased baking dish.

Sauté the chopped onions in oil in a non-stick frying pan, then sprinkle with two tbsp of flour and let brown briefly while stirring. Mix the vegetable stock with the milk and add little by little, stirring constantly. Let the sauce simmer gently for five minutes, then remove from the stove. Add 3 tbsp of grated alp cheese and let melt. Season with pepper, salt and nutmeg.

Pour the sauce over the omelettes in the baking dish and sprinkle the remaining alp cheese on top. Bake for 25 – 30 minutes in an oven preheated to 190°C.

Print recipe