Step 1

An omelette pan with a 15cm (6") base.

Step 2

Make the omelettes one at a time.

Step 3

Mix 2 eggs in a bowl with half the water, salt & pepper & beat lightly.

Step 4

Melt some butter in pan over moderately high heat.

Step 5

Add eggs when it is foaming.

Step 6

Leave for a few seconds, then tilt pan & with a fork draw the egg from the edges into the centre so that the liquid egg flows into the space.

Step 7

Continue for about 30 seconds until almost all the liquid egg has gone.

Step 8

Then roll the omelette rather like a spring roll, tipping it onto a warm dinner plate.

Step 9

Using a small sharp knife, make a slit down the centre of the omelette, spoon over some of the sour cream, top with half of the Arënkha MSC, scatter with a little dill and serve immediately.

Step 10

Make the 2nd omelette in the same way.