Preparation

Ratatouille.
Dice all the vegetable and pan-fry them separately with some olive oil and season with salt. In the meantime, over low heat, reduce the vinegar at least by half, then remove from the heat and add the tomato paste.

Mix all the vegetables into the reduction of vinegar and tomato paste and add the capers, raisins. Adjust with salt if needed and keep warm.

Grana Padano fondue.
Pour the milk and cream into a saucepan and heat gently to about 80°C, remove from the heat and add the grated Grana Padano. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

Omelette.
In a bowl, crack the eggs, season with salt, add the Grana Padano and whisk. In a non-stick pan, melt the butter and when hot pour in the eggs. Mix with a soft spoon and, while the eggs are cooking, shape the omelette.

Transfer onto a serving dish, score it lengthwise with a knife and add the ratatouille on top. Pour the Grana Padano fondue around the omelette and serve.