A Little Twist on Omelets

“Omelets,” you mention the word and inexperienced cooks panic.  But they are really not that scary.

I believe that over 90% of the omelets you order in restaurants come as filled omelets.  This means the egg mixture is cooked to almost done.  Then a filling (which could mean about anything you can think up) is place on one half before the other half is flipped over the filling.  It is than cooked a little longer to finish and is served.  This is more in line with a “French” style omelet.  Depending on the filling, some ingredients will be precooked before adding to the omelet.

Another style, which is easier, is called a “Country” omelet.  Usually this omelet has the filling mixed in with the egg mixture.  Typically, the filling is cooked and then the egg mixture is added.

The process or technique is basically the same.  Once the eggs are in the pan, you let them set for a short time.  Once they begin to set themselves, you start pulling the egg mixture to the center of the pan with a rubber spatula and let the runny egg mixture refill the bottom of the pan.  This process is repeated until the egg mixture is set but still moist.

That’s when you add filling for the first type and then you flip the one half over the other and let finish cooking.

Spanish omelets or frittatas are not flipped over like the previous two.  They are finished in the pan but it could be on the stove or in the oven.  They are served pie shaped and cut into wedges.  The Spanish omelet is usually done stove top.  Here once the egg mixture is set well, a plate is placed over the pan and the pan is flipped.  The omelet is then slid back into the pan to brown and finish cooking.  It is slid onto a serving platter and cut into 6 or 8 wedges and served.

The frittata, once browned and set is finished in the oven for 15 to 20 minutes.  It is then slid onto a serving platter or served right out of the skillet.  Sometimes, recipes will call for it to be finished under the broiler.  Either way works well.

This week, I have a “Spanish Egg and Potato Omelet” recipe on Wednesday.  Followed by a “Parsley and Potato Omelet” on Thursday.

Enjoy trying these recipes and “Happy Cooking” until next week.  Don’t forget to help spread the link too.  Thanks.