USEFUL TIPS

HOW TO TURN OVER AN OMELET

Before I give away the Spanish Omelet recipe, I think it is best if I explained how to turn over an omelet.

I have cooked a couple of time Spanish omelets for work, and I have always been asked if I finished cooking the top of the omelet in the oven.

Easy answer: NO. If you do so that would be a Fritata (Italian version of Spanish omelet) or maybe a French quiche, but it won't be an omelet.

It is not easy to turn over an omelet in a first attempt, mainly the Spanish omelet, which is made with potatoes and it can be quite heave, so I recommend to start with some smaller ones, such as cheese and ham, or tuna.

Once you have the ingredients in the pan you need to let is cooked just a bit. Make sure that the edges of the omelet are not stick to the pan, so can do so by passing a fork all around the pan. Then make sure that the omelet can move freely in the pan if you shake it a bit. But do not try to remove the contents with the fork or wooden spoon!

Then grab a plate than can cover all the pan surface, place yourself on top on the sink (just in case) and put one hand on top of the plate while the other is taking care of the pan handle.

Quickly but firmly turn around the omelet, so now the plate is underneath and the pan on top. Remove the pan and you will have half cooked omelet in the pan. Place now the omelet back into the pan, making sure that you put the cooked part looking up and the uncooked bit touching the bottom of the pan.

Take the pan back to the burner until the omelet is cooked, you will note that it can move freely in the pan again.

If needed you can repeat the process as many times as you want. However, eggs are ready quite quickly, so one egg omelet should be ready in about 3-4 minutes, including the turn over.

Hopefully what I have written is understandable. However I'll try to take pictures for reference.