Put the preserve and kirsch in a small pan and stir over medium heat until melted and smooth

Lightly beat the eggs with the sugar and 4 tablespoons water in a bowl

Melt the butter in a skillet to cover the base evenly

Cook until the omelet is set underneath but still soft on top, then fold the left side over the middle and the right side over on top of it

Slide the omelet onto a warm serving dish and pour the preserve mixture on top

Serve immediately