Whether tortilla, frittata or omelet – please do not stir!
The basis for a good omelet: eggs, of course! But it is the other ingredients – vegetables, ham, cheese, onions or mushrooms – that make the recipes for omelets so changeable and delicious. In Spain the omelet is called tortilla, is usually prepared with potatoes and is part of the national cuisine there. In Italy there is frittata: a thick omelet that is often refined with cheese.
Omelet is made with the same ingredients as scrambled eggs. The main difference between omelet and scrambled eggs: omelet is not turned, but only browned on the lower side. Scrambled eggs, on the other hand, are stirred during the stalling.
Foam omelet (French omelette soufflée) is a sweet omelette variant and is traditionally served as a dessert. The egg is sweetened with sugar and beaten lightly. Then the omelet is baked in the pan or in the oven first from one side, then from the other and then filled, for example with curd cheese.
How to make an omelet:
- Place the eggs (three eggs for one or two people) in a bowl and season with salt and pepper. Whisk the seasoned eggs briefly and vigorously.
- Melt butter (1 tbsp) in a preheated pan, then add the egg mixture to the pan and let it freeze. Warning: Do not stir the egg mixture, just push it together and let it continue to freeze.
- If the egg is still a little runny on the upper side, additional ingredients can be added as desired.