How to make a classic French omelette – recipe
It’s odd that in English we have only one word for a dish as multifarious as the omelette, which is used for everything from a solid Spanish wedge of potato and egg to the golden American half-moon encompassing a generous filling. The quickest and simplest example, however, is the classic French omelette, which goes from shell to plate in less than five minutes, and is a skill that’s well worth mastering.
Prep 1 min
Cook 3 min
Serves 1
2 eggs
Salt and black pepper
1 generous knob butter – about 1 tbsp
Filling of your choice (optional)
1 A note on the size
The amounts listed are for individual omelettes because, unlike the tortilla española, this is a dish that’s best kept small, plus in larger quantities it’s all too easy to overcook. Note that if your omelette is to be perfectly round, you’ll need a small frying pan, preferably a fairly heavy-based one (I used a 23cm diameter one).
2 Beat the eggs
Crack the eggs into a jug or bowl, season generously, then whisk until just combined; if you overwhisk, you’ll introduce air into the mixture, which is not the aim here (unlike in the omelette souffle in step 8). If you’re particularly hungry, add a third egg, but bear in mind that your omelette will then take slightly longer to cook.
3 To fill or not to fill?
Lay out any fillings by the hob. I often eat omelettes plain, but they are a good vehicle for most cooked leftovers, as well as grated cheese, chopped herbs, shredded ham, diced tomatoes, cooked or defrosted frozen spinach, etc.
Avoid anything too wet, though, so squeeze out the water from spinach, remove the seeds from tomatoes and so on.
4 Coat the pan in melted butter
Once you’re ready to cook, put a small frying pan on a medium-high heat, add the butter and swirl it around in the pan so it greases the entire base. Once the butter has melted, it will begin to foam. Wait for this to die down slightly, then pour in the eggs, which should sizzle as they hit the pan.
5 Cook the eggs
Shake the pan to distribute the eggs evenly across the base, then leave to cook undisturbed for 20 seconds, until the eggs begin to bubble up. At this point, add any filling of your choice, remembering that this will be a classic rolled omelette, so there’s no need to confine it to one side.
6 Draw the cooked edges into the centre
The eggs should by now be beginning to set around the edge of the pan. Using a spatula or fork, draw the cooked edges of the egg mix into the centre while shaking the pan to redistribute the liquid egg to the edges.
The omelette is done when it’s still slightly runny in the middle, though you can, of course, cook it right through, if that’s your preference.
7 Fold, shape and serve
Take the pan off the heat and fold two opposite edges into the middle. Shake the pan so they roll together, then tilt the pan and turn out your omelette on to a warm plate.
Don’t worry if your omelette is not perfectly shaped – you can always tidy it up before serving, if you like. Season and eat immediately, while it’s still deliciously runny.
8 Or, for a more airy alternative …
For a fancier take, you might prefer an omelette souffle, for which I tend to use three eggs, not least because the bigger it is, the more impressive it looks. Crack the eggs into a bowl, season and beat until foamy. Put a lightly greased small frying pan on a medium heat, and keep beating the eggs until they are thick and almost mousse-like.
9 … try an omelette souffle
Pour the mixture into the pan and leave to cook until the base begins to set. Gently lift up one side and slide a knob of butter underneath, tilting the pan so the butter melts and coats the bottom of the pan. Once the bottom is a deep golden colour and the top still foamy and loose, slide the omelette on to a plate and fold over.
