any tips??

looking for tips on making an omelette. was on holiday in tenerife,and the hotel omelettes were ,fantastic .they were cooked at your request,on a hot plate and any filling you asked for was placed inside the egg make up. i would love to know how to do this.
anyone any ideas?? thank you, music.:gnthb:

 

If you can get an omelette pan - it makes it alot easier to handle

For really fluffy eggs.....when you're whipping the eggs, add a pinch of sugar - it helps with the fluffiness. Basically your omelette can consist of anything, but start with the basic (have no recipe or exact measurements sorry) mix of eggs (free range will give a much better flavour and colour to your omelette). For one person I would use two eggs, and beat till frothy adding in a pinch of salt, dashing of salt and pepper seasoning, and pour it into your pan. On top of this as it cooks, sprinkle some grated cheese, and then add whatever you'd like - (keep in mind tomatoes with pulp/seeds in will make it runny) - sliced peppers, bacon, ham, tomatoes that have had the juicy part taken out, chorizo - yum, thinly sliced onion. As it cooks - once the bottom is firm enough to flip over - you can then flip the one half over on to the top of the other half so it is nicely filled in the middle.

Good seasonings to put in your egg mixture are of course fresh ground pepper, oregano, smoked paprika, garlic, onion granules - all depending on your particular taste preference.

Oh, either use a non stick pan, or a light spraying of olive oil. Enjoy

 

thank you natalieb . lots of good helpful tips there .we will have a bash!!.
thank you music.:gnthb:

 

You're welcome Music - mushrooms are also great in an omelette If you are a mushroom junkie - use a variety of mushrooms for great flavours

 

Yup - you can always add a bit of milk into the omelette mixture......just like in scrambled eggs.....

What recipe do you use Peri?