Eggs, Lesson #2 - The Omelet (Spanish & French)

Importance of Eggs

Chicken eggs are incredibly the most nutritious and versatile of foods, widely used in a range of dishes; both savory & sweet, including baked goods.

Eggs are very important in most areas of the food industry and some of the common preparation of eggs include scrambled, fried, hard-boiled, soft-boiled, omelette and pickled.

Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.

To learn more about the Health Facts of Eggs and the popular Egg Dishes around the world, you can go through the introductory lesson - Eggs... In So Many Ways!

Eggs Recipe of the Day - Omelet (Spanish & French)

About Omelet (Spanish & French)

According to food historians, when Napoleon Bonaparte and his army were traveling through the South of France, they decided to rest for the night near the town of Bessieres. Napoleon got to feast on an omelet prepared by a local innkeeper. It was such a culinary delight that he ordered the entire town to gather eggs from all the villages around and prepare the same dish for his army the next day.

Spanish Omelet

The Tortilla Espanola or Spanish Omelet is perhaps the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Cafes, restaurants and bars in Spain serve this dish as tapas or appetizer, but mostly served as a light dinner in Spanish homes.

French Omelet

A good French Omelet is smooth, golden and oval. It is tender on the outside and creamy on the inside. Traditional French Omelets are made with cheese (au fromage) and herbs (aux fines herbes) or one could even get more creative by adding variations to it.

This Dish

The texture of the tortilla Omelet is supposed to be juicy and usually a good inch and a half thick. In Spain, a tortilla Omelet is almost always accompanied with bread and sometimes with fried pimientos de padron (fried Padron peppers), for added spice. On the other hand, French Omelets are very smooth and creamy, with the addition of cheese & mild herbs.

French Omelette - Recipe Card (to serve 4 pax)

Ingredients Quantity
Eggs 8 pcs
Cheddar Cheese (grated)  2 tbsp
Oil / Butter  3 tsp
Salt & Pepper  as required
To Serve
Bread (toasted)  4 slices
Butter  as required

Method of Cooking

  1. In a bowl, break the eggs and add salt & pepper.
  2. Whisk until mixed well.
  3. Pour the mixture in to a saute pan on low heat and cook. Ensure that the oil/butter is not too hot; else the omelet will get too brown.
  4. Once the egg is lightly done, add the grated cheese and fold in half using a rubber spatula.
  5. Cook for a minute to melt the cheese, making sure not to color the omelet too much.
  6. Serve hot with buttered, toasted bread.

Spanish Omelette - Recipe Card (to serve 4 pax)

Ingredients Quantity
Eggs  6 pcs
Potatoes  500 gms (large)
White Onion 1 pc
Olive Oil 3 tbsp
Flat leaf parsley (chopped)  3 tbsp
To Serve
Bread (toasted)  as required
Butter as required

Method of Cooking

  1. Scrape the potatoes or you could even leave the skin on, if preferred. Cut them into thick slices and add finely chopped onion.
  2. Heat oil in a large frying pan, add the potatoes, onions and cook gently, keeping partially covered for 30 minutes, stirring occasionally until the potatoes are well softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).
  3. Beat eggs separately, and then stir into the potato-onion mixture with plenty of finely chopped parsley and salt & pepper to taste. Heat a little of the strained oil in a pan, tip the mixture into the pan and cook on a moderate heat while using a spatula to shape the omelet into a cushion.
  4. When almost set, invert on to a plate and slide back into the pan to cook the other side for a few more minutes. Invert twice more, cooking the omelet briefly each time and pressing the edges to keep the cushion shape.
  5. Slide on to a plate and cool for 10 minutes before serving

 

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