What I'm cooking and eating

Wednesday, 12 March 2014

Omelettes, part 1

When you think of an omelette, what comes to mind?  For many of us, it's the iconic French omelette, filled, perhaps, with cheese or mushrooms, or ham.... but perhaps it's an Italian frittata or Spanish tortilla that comes to mind.  They are very different animals, and I like - and can cook - both, so I thought I'd do a post on each.  There is also a souffl√© omelette, which is as eggy as the French kind, but cooked more slowly, like the Spanish/Italian kinds....

So for a traditional French omelette.  First of all, you prepare your filling - if it needs cooked, like mushrooms or tomatoes, then you cook it; grate your cheese, chop your ham or herbs.... 

One egg is possible, two ideal and three, frankly greedy!  Whichever you choose, choose a pan to suit, and for these purposes, a heavy cast-iron pan, Le Creuset or a clone thereof, is ideal.  It doesn't want to be too big.

Whisk your eggs until they are all one consistency.  Add salt and pepper.  Now heat your pan, and add a knob of butter.  The pan should be very hot, and the butter will sizzle.  Listen carefully, and as soon as it stops sizzling, pour in your egg.  Using a fish slice or spatula, pull the set bits away from the side, allowing more liquid egg to run underneath.  When it is just not quite set on the top, add your filling, fold it in half using the spatula/fish slice, and tip on to a plate.  Serve immediately with bread (and butter, if liked, and perhaps a salad).

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