I like to make omlettes. I have a specific kind I like to make too, which I will describe in a second.

To make a good omlette, you have to beat the eggs, or at least whisked. You get the skillet really hot, and put some oil in. Oil and butter is good too. Butter alone, not good enough because it should be hotter and the butter burns.

You pour in the beaten eggs. Let it spread thinly. Let it bubble and set up a little and then take it off the heat.

Here is what I like to put in: fish and white cheese. Yes, fish. I buy salmon bits. Tonight I had some maguro (tuna) pieces from some leftover sushi and I used those. I like white cheese with this- cream cheese, swiss cheese, whatever. Tonight I used swiss and some chevre.

A little salt and pepper. If you have time, some finely chopped onions or chives or shallots would be fine too.

I fold over the omlette, pull it, and if it needs a little more heat to set up right I toss it in the toaster oven.

The key to enjoying eggs, is texture. Dont overcook your eggs. My whole life I overcooked eggs until I went to France and there it seemed like all I could get were these really runny eggs-- raw eggs on pizza, very velvety scrambled eggs-- you name it. They dont overcook meat there and they sure dont overcook eggs. After ten days in Paris, I was cured, and I have appreciated eggs at a higher level ever since.

I know this place that serves the most kick ass omlette I've ever had - has bits of lobster and onions and green peppers. I dream about this breakfast.

Thanks for the recipe advice AE. I never personally used oil before; I'll give it a try.
I think Omlettes are really underrated - you can put just about anything in them. Veggies always add a nice touch.
Feta cheese and tomatoes with black olives - try that one and tel lme what you think.

ha, being part Greek means eggs with feta as a staple. I throw feta in my scrambleds, sometimes with some onion. Never with tomatoes and olives though. I will try that on my wife.

You ever had "spanakopita" which is a sort of phyllo dough pastry with a cheese and spinach filling? Very tasty. A related item is "tiropita" which is just egg and feta cheese stuffing in a small phyllo pastry pie.

ha, being part Greek means eggs with feta as a staple. I throw feta in my scrambleds, sometimes with some onion. Never with tomatoes and olives though. I will try that on my wife.

You ever had "spanakopita" which is a sort of phyllo dough pastry with a cheese and spinach filling? Very tasty. A related item is "tiropita" which is just egg and feta cheese stuffing in a small phyllo pastry pie.

I love Greek food. My last live-in girlfriend was Greek (second generation.) But I may be having trouble with my eyes here. Did I read this correctly? "Never with tomatoes and olives though. "

In Southern Spain the two most common omlettes (called tortillas in Spain) are 'potato omlette' and 'asparagus omlette.' Man, they are great. The potatoes are like hash browns, not mashed. I've never cooked either, though. I should remedy this soon.

Enkidu

...In Southern Spain the two most common omlettes (called tortillas in Spain) are 'potato omlette' and 'asparagus omlette.' Man, they are great. The potatoes are like hash browns, not mashed. I've never cooked either, though. I should remedy this soon.

Enkidu

Yep they call that Tortilla Espagnole. Really good stuff.

One thing that is important in cooking something like omelets that just cannot stick is using the right type of cookware. I was a big fan of TFal before I came across a free set of Cuisinart cookware which I am now very attached to. A light spritz of cooking spray guarantees stick-free cooking which makes my kitchen time much easier.

One thing that is important in cooking something like omelets that just cannot stick is using the right type of cookware. I was a big fan of TFal before I came across a free set of Cuisinart cookware which I am now very attached to. A light spritz of cooking spray guarantees stick-free cooking which makes my kitchen time much easier.


I will cook with nothing but TFAL. That stuff really is like a miracle. Totally non-stick, and clean up is a breeze. No, Im not a TFAL rep..:)

I like to make omlettes. I have a specific kind I like to make too, which I will describe in a second.

To make a good omlette, you have to beat the eggs, or at least whisked. You get the skillet really hot, and put some oil in. Oil and butter is good too. Butter alone, not good enough because it should be hotter and the butter burns.

You pour in the beaten eggs. Let it spread thinly. Let it bubble and set up a little and then take it off the heat.

Here is what I like to put in: fish and white cheese. Yes, fish. I buy salmon bits. Tonight I had some maguro (tuna) pieces from some leftover sushi and I used those. I like white cheese with this- cream cheese, swiss cheese, whatever. Tonight I used swiss and some chevre.

A little salt and pepper. If you have time, some finely chopped onions or chives or shallots would be fine too.

I fold over the omlette, pull it, and if it needs a little more heat to set up right I toss it in the toaster oven.

The key to enjoying eggs, is texture. Dont overcook your eggs. My whole life I overcooked eggs until I went to France and there it seemed like all I could get were these really runny eggs-- raw eggs on pizza, very velvety scrambled eggs-- you name it. They dont overcook meat there and they sure dont overcook eggs. After ten days in Paris, I was cured, and I have appreciated eggs at a higher level ever since.


I guess I am an omlette traditionalist. Ham & Cheddar Cheese, sea salt and FRESHLY GROUND black pepper.

I never owned a "pepper mill" until about 10 years ago. There is no comparison between freshly ground pepper and store bought.

The potato omlette Enkidu described sounds smashing indeed. Could it be because I am 100% Irish, and fascinated with the potato? :)

.......The potato omlette Enkidu described sounds smashing indeed. Could it be because I am 100% Irish, and fascinated with the potato? :)

it's good. it's dense. they cut it into pie shaped slices and let it sit out. it's served at room termperature in bars as a tapa-- which is like a little appetizer.

http://www.geocities.com/spanishtortilla/


http://chezpim.typepad.com/blogs/images/tortilla2.jpg

here's another tortilla espagnole recipe

http://www.banlieusardises.com/delices/img/Tortilla-espagnole-007.jpg

here's the recipe for that one. They don't put jalapenos in them in Spain, but that was this Frenchman's idea and it sounds pretty good to me!

Ingrédients (pour 3-4 personnes)

8 tranches de bacon
Huile d'olive
4 pommes de terre moyennes pelées, coupées en deux et tranchées minces
2 jalapeños épépinés et émincés
1 oignon blanc moyen émincé
2-3 pincées de basilic
7 oeufs

Préparation


Dans une poêle antiadhésive, faites cuire le bacon jusqu'à ce qu'il soit croustillant puis déposez-le sur du papier absorbant et videz l'huile de la poêle (sans la nettoyer);

Ajoutez un peu d'huile dans la poêle et faites cuire les pommes de terre à feu moyen-doux, à couvert, jusqu'à ce qu'elles soient tendres et dorées, puis ajoutez l'oignon et les jalapeños et poursuivez la cuisson jusqu'à ce qu'ils soient fondants, ;

Découpez le bacon en morceaux, et mélangez-le ainsi que le basilic avec les légumes, puis brassez la poêle pour bien répartir les ingrédients sur toute la surface;

Battez les oeufs, versez-les d'un coup dans la poêle et laissez cuire à découvert, feu très doux (c'est le secret de la tortilla espagnole!), jusqu'à ce que le dessus fige;

Retournez la tortilla à l'aide d'une assiette (vous la glissez dedans avec une spatule, puis vous déposez la poêle à l'envers sur l'assiette et vous retournez la poêle dans le bon sens... ta-dam! Pas de dégâts!) et poursuivez la cuisson une minute, tout au plus.

Servez avec une petite verdure et un p'tit verre de rouge, et dégustez en discutant de tous les projets de jardinage que vous mettrez en branle demain!

I noticed that I have been mis-spelling omelette with only 2 letter "e." There are three. You guys are kind to me, imitating my mistake.

I noticed that I have been mis-spelling omelette with only 2 letter "e." There are three. You guys are kind to me, imitating my mistake.


Oh yea, I knew that. :)

My girlfriend likes Chin Omlettes......... :p

NB: Omlette; Spanish/English - Omelette: French (inferior noun);

You know what else is good in omelettes, plain yogurt.

ha, being part Greek means eggs with feta as a staple. I throw feta in my scrambleds, sometimes with some onion. Never with tomatoes and olives though. I will try that on my wife.

You ever had "spanakopita" which is a sort of phyllo dough pastry with a cheese and spinach filling? Very tasty. A related item is "tiropita" which is just egg and feta cheese stuffing in a small phyllo pastry pie.


You can make A LOT of stuff with phyllo dough. A very versatile ingredient, but a lot of people are frightened by the thin and fragile consistency of the dough. It is most famous for its use in desserts, especially french desserts, and yes also in greek. You can also use it as a replacement if your are into making finger foods like pigs in a blanket, egg rolls, wontons, spinach & cheese pockets. It makes for a quick and easy variation on thick stews with leftover meats and veggies. You just make a shell of phyllo around the stew itself, cover and bake for a half hour and make sure the phyllo is golden brown. Very yummy if you can pull it off. You can buy the phyllo dough from your grocer's freezer and it is pretty cheap too. They also make little mini phyllo shells which are AWESOME for little quiches or even if you want to make a little fruit cup with some powdered sugar on top.

:p I'm talking too much about cooking, maybe I should just go and cook something :p

I overate some cheap Indian food for lunch served by surly Pakis. Curried spinach and chicken and lentils and their flatbread stuff, mostly. Keep me away from those damned buffets. The fellow I ate lunch with bought, and told me I had called it long ago about the government spying on everybody and also that if elections were called in Palestine that Hamas would win.

So, who says the edumafacation you're getting at VNN can't benefit you? At least I got a free lunch off the glory of my counter-propagandistic prognostications.

I like to make omlettes. I have a specific kind I like to make too, which I will describe in a second.

To make a good omlette, you have to beat the eggs, or at least whisked. You get the skillet really hot, and put some oil in. Oil and butter is good too. Butter alone, not good enough because it should be hotter and the butter burns.

You pour in the beaten eggs. Let it spread thinly. Let it bubble and set up a little and then take it off the heat.

Here is what I like to put in: fish and white cheese. Yes, fish. I buy salmon bits. Tonight I had some maguro (tuna) pieces from some leftover sushi and I used those. I like white cheese with this- cream cheese, swiss cheese, whatever. Tonight I used swiss and some chevre.

A little salt and pepper. If you have time, some finely chopped onions or chives or shallots would be fine too.

I fold over the omlette, pull it, and if it needs a little more heat to set up right I toss it in the toaster oven.

The key to enjoying eggs, is texture. Dont overcook your eggs. My whole life I overcooked eggs until I went to France and there it seemed like all I could get were these really runny eggs-- raw eggs on pizza, very velvety scrambled eggs-- you name it. They dont overcook meat there and they sure dont overcook eggs. After ten days in Paris, I was cured, and I have appreciated eggs at a higher level ever since.
Omelettes are great. I have a french made iron omelette pan that I only use for that purpose. Once they are seasoned, they brown the omelette beautifully and you can use just butter, without burning. I never wash it, just towel it out while still hot.

My favorite is real swiss cheese and mushroom.

I had a western omelette and home fries this morning from an Amish/Dutch eatery, was very tasty and good size proportions.

I had a western omelette and home fries this morning from an Amish/Dutch eatery, was very tasty and good size proportions.
What's in a western omelette? I've heard of them but never ate one...That might sound silly but I don't eat eggs at restaurants much.

What's in a western omelette? I've heard of them but never ate one...That might sound silly but I don't eat eggs at restaurants much.

They usually include onions, tomatoes, green peppers, ham, and sometimes they add mushrooms, I do recommend them.

Omelettes are great. I have a french made iron omelette pan that I only use for that purpose. Once they are seasoned, they brown the omelette beautifully and you can use just butter, without burning. I never wash it, just towel it out while still hot.

My favorite is real swiss cheese and mushroom.

Mmmmm swiss cheese and mushroom goes really well on burgers too! I agree with cooking eggs in an iron skillet. The best eggs I have ever had came from my grandma's iron skillet that her mother used. Can't go wrong with a good ole' heavy iron skilllet!

:cheers:

I overate some cheap Indian food for lunch served by surly Pakis. Curried spinach and chicken and lentils and their flatbread stuff, mostly. Keep me away from those damned buffets. The fellow I ate lunch with bought, and told me I had called it long ago about the government spying on everybody and also that if elections were called in Palestine that Hamas would win.

So, who says the edumafacation you're getting at VNN can't benefit you? At least I got a free lunch off the glory of my counter-propagandistic prognostications.

I've never been to any Indian places, but for some reason I have been eating a lot of hummus & pita lately. Hummus seems to be eaten in a lot of different countries and I started to wonder where it had originated from. I made it a few times, from a turkish recipe, but I have seen some hodgies eating it too. Anyone have any idea?? It is made from Garbonza Beans (aka Chick Peas) and tahini, etc. I guess that it is a an accquired taste because a lot of people don't seem to like it much. :rolleyes:

I've never been to any Indian places, but for some reason I have been eating a lot of hummus & pita lately. Hummus seems to be eaten in a lot of different countries and I started to wonder where it had originated from. I made it a few times, from a turkish recipe, but I have seen some hodgies eating it too. Anyone have any idea?? It is made from Garbonza Beans (aka Chick Peas) and tahini, etc. I guess that it is a an accquired taste because a lot of people don't seem to like it much. :rolleyes:

Sure, I eat hummous quite a bit. I prefer Lebanese versions of middle eastern food however as the thought of a subhuman Turkenschwein handle my food makes me ill. I can tolerate Arabs but not the Turks. To me Turks are like a really mean hairy and dangerous form of Jew.

Likely they were garbanzo bean -- sesame seed mash in Anatolia long before the dirty nurdering Turks rode in on their horses. See a short history of this nasty and brutish people from Wiki:

. Turks, who first appeared in history in the 7th century BC at the foot of the Köğmen Mountains, are a society whose language belongs to the Altaic linguistic group. Throughout history, the Turks have established numerous states in various geographical regions on the continents of Asia, Europe and Africa. Turks brought their culture to the places to which they had migrated and were also affected by the cultures of these regions.

After the collapse of the Asian Hun State, a new state called the Göktürk Empire was founded at the foot of the Altay Mountains. The Göktürks who were the first to employ the word “Turk” in their official state name, chose Ötüken, the former capital of the empire as a base and established khanates. Later they spread out and became an empire. They professed that a khanate could not be ruled by means of war and bravery alone and that wisdom was very important. Bilge (means wise) Khan and Kül Tegin are noted as the wisest and most heroic figures among Turkish statesmen in history. It was because of this that both these khans and Tonyukuk, another Göktürk Khan, immortalized their accomplishments with inscriptions. These inscriptions are the first written texts of the Turkish language.

The Uygur (Uigur) Turks, who were the native tribes of the Orhun and Selenge valleys, established the third great Turkish State in 741. They later were dispersed by an attack of the Kirgiz (Kyrgyz) Turks.

Anatolia (Asia Minor), the landmass that is now Turkey, had been a cradle to a wide variety of civilizations and kingdoms in antiquity. The Seljuk Turks (Selcuk Turkleri) were the first Turkish power to arrive in the 11th century as conquerors, who proceeded to gradually conquer the existing Byzantine Empire.

Sure, I eat hummous quite a bit. I prefer Lebanese versions of middle eastern food however as the thought of a subhuman Turkenschwein handle my food makes me ill. I can tolerate Arabs but not the Turks. To me Turks are like a really mean hairy and dangerous form of Jew.

Likely they were garbanzo bean -- sesame seed mash in Anatolia long before the dirty nurdering Turks rode in on their horses. See a short history of this nasty and brutish people from Wiki:

.
Good to know someone else likes hummus too. I used to have a Lebanese neighbor while I was in Florida and we went to a church function where she had cooked an entire Lebanese meal. I thought that it was really wonderful and fresh, but I don't remember her making hummus, although flatbread was a part of the dish. Perhaps I will look for a Lebanese hummus recipe to try :) Veered a bit off the subject of omelettes and I don't think that hummus would go very well with eggs :eek: ;)

I like to make omlettes. I have a specific kind I like to make too, which I will describe in a second.

To make a good omlette, you have to beat the eggs, or at least whisked. You get the skillet really hot, and put some oil in. Oil and butter is good too. Butter alone, not good enough because it should be hotter and the butter burns.

You pour in the beaten eggs. Let it spread thinly. Let it bubble and set up a little and then take it off the heat.

Here is what I like to put in: fish and white cheese. Yes, fish. I buy salmon bits. Tonight I had some maguro (tuna) pieces from some leftover sushi and I used those. I like white cheese with this- cream cheese, swiss cheese, whatever. Tonight I used swiss and some chevre.

A little salt and pepper. If you have time, some finely chopped onions or chives or shallots would be fine too.

I fold over the omlette, pull it, and if it needs a little more heat to set up right I toss it in the toaster oven.

The key to enjoying eggs, is texture. Dont overcook your eggs. My whole life I overcooked eggs until I went to France and there it seemed like all I could get were these really runny eggs-- raw eggs on pizza, very velvety scrambled eggs-- you name it. They dont overcook meat there and they sure dont overcook eggs. After ten days in Paris, I was cured, and I have appreciated eggs at a higher level ever since.


Based on that, I'm certain that I overcook my eggs as well. Though I don't cook eggs much anymore, as my daughter is highly allergic to them, so we have just gotten into the habit of not eating them anymore.

One thing that is important in cooking something like omelets that just cannot stick is using the right type of cookware. I was a big fan of TFal before I came across a free set of Cuisinart cookware which I am now very attached to. A light spritz of cooking spray guarantees stick-free cooking which makes my kitchen time much easier.


You can get refillable plastic "aerosol" spray bottles for this and use olive oil instead of whatever comes in those store bought spray bottles. The same company that makes these, puts out a whole line of cookware, that in my experience is far superior to typical pots and pans you might get at Wal-Mart.

See http://www.pamperedchef.com/

I guess I am an omlette traditionalist. Ham & Cheddar Cheese, sea salt and FRESHLY GROUND black pepper.

I never owned a "pepper mill" until about 10 years ago. There is no comparison between freshly ground pepper and store bought.

The potato omlette Enkidu described sounds smashing indeed. Could it be because I am 100% Irish, and fascinated with the potato? :)


Is it just me or is everyone misspelling the word "omelette"? Or is that just my French bleeding over into English?

Is it just me or is everyone misspelling the word "omelette"? Or is that just my French bleeding over into English?


No, I'm pretty sure it's "omelette." I just googled omelette and it came up with a huge number of results, including commercial cooking sites, etc. I then googled omlette, and it said "Did you mean 'omelette'?" and then displayed a number of results that seemed to be personal home pages or blogs where people had apparently misspelled it.

I noticed that I have been mis-spelling omelette with only 2 letter "e." There are three. You guys are kind to me, imitating my mistake.


OK, sorry, I hadn't seen this post till now. Seeing everyone else do it, I started to doubt myself and think I must have been spelling it the French way, as many French phrases made it into my daily vocabulary during high school and college when I studied it for about 6 years. For instance, to this day, when we're about to leave a restaurant or a store, I almost invariably say to my wife and kids "Allons-y!" instead of "Let's go!"

along the same lines, is what's known as a "french soufle" or something like that. Maybe 2 f's. Scramble the eggs as usual and pour into hot greased pan. Continously stir with fork as eggs cook. Do not allow the eggs to set. As the eggs begin to set, tilt the pan at 55 degree angle and allow eggs to settle into omelette shape. Remove from heat and flip onto plate. Allow to sit for a min. Eggs continue to cook after removed from heat. Of course, always scramble your eggs with water-never milk B/C it curdles. Fluffiest omelette you'll ever eat. I guarantee it!

in Paris I had the most interesting scrambled eggs. They were extremely runny, but not in a yucky way. They had the most velvety consistency. I have done some research and have heard that they may have blended in mayonaise or perhaps just plain oil.

were most likely blended in oil, and are very tasty.