Omelette(s)
They are easy to cook, right?
We’ll see.
The first thing to remember is that you need the correct size pan. This is more important than you think. Too big, and the tortilla will dry out; too small, and it won’t cook well.
As a basic guide, you need a 6-inch skillet for a two-egg omelette and a 10-inch skillet for a four- to six-egg omelet. That is, 6 inches. and 10 inches respectively. Which, handy enough, is about the size of the pans you should have in your kitchen anyway.
The second most important thing is not to beat the eggs.
I’ll repeat it for all those chefs who think they can cook omelettes: do NOT beat the eggs.
Instead, ditch the old habits and stir the yolks into the whites with the blade of a knife. Season with salt and freshly ground black pepper.
Heat your empty skillet over moderate heat, add a good amount of butter, turn the heat to high, and turn to coat the bottom and sides of the skillet.
When the butter is foamy, pour some into the egg mixture, stir it in, and immediately pour the eggs into the pan.
Shake the pan to distribute the mixture evenly. Now, using a fork or thin spatula, remove the boiled egg from the edge of the pan, allowing the uncooked liquid to run into the space created.
When the tortilla is almost cooked, but the surface is still smooth and runny, turn one edge of the tortilla toward the center of the pan so it curls. Then slide the unfolded edge onto a hot plate, rolling the folded edge over the top as you do so.
An omelet cooked this way requires no filling, except perhaps some chopped fresh herbs that are added to the egg mixture about 15 minutes before cooking.
What’s that? Oh yeah, okay; if necessary, you can use olive oil instead of butter.