I've never really been sure how. Don't laugh! I can cook a variety of other things, but have never been too sure in the omelette department.
How many eggs for 2 adults and 3 children? Do I need to add milk to the beaten eggs? If I'm adding lots of ingredients such as mushrooms, ham etc. do I fry them a bit first then pour the beaten egg and milk (?) over the other ingredients? Then what do I do? What a Numpty eh?
Fancy making a yummy omelette soon and I know they're great for a quick meal. Tips greatly appreciated!
Basically fry up everything you want to put in it except the eggs first, in a pan that you can put under the grill. We often put in pre-cooked veg that need using up like steamed carrots or boiled potatoes chopped up small which are good because they make the dish really filling.
Then when it's all fried up, whisk the eggs, just add in a bit of milk, not too much. Pour the egg so that it runs all through the fried stuff. Leave it to set (takes longer than you think!). Finally, brown off the top by putting the entire frying pan under the grill.
Under no circumstances try to 'flip' the spanish omelette with a fish-slice. I tried once and it all ended in tears. Sticking it under the grill is much easier.
Penguin: would like to point out that my idea is for what is called 'Spanish Omelette' which is much thicker and and more substantial than a normal omelette, which is what ScottishThistle is talking about.
No milk here - and use a special double omelette pan (sort of like two pans with a hinge to join them together on the opposite side to the handles) - then flipping them is as easy as picking the pan up and turning it over.
oxocube - it was an Aldi special offer last Autumn. I'd never seen one quite like it before, but it's ACE for omelettes and I wouldn't be without it now. It's a bit like this - only the pan's bigger and it doesn't have the egg face!