My omlettes are always rubbish - how do you make yours?

[sweetheart]

I love a good omelette and whenever i have one out in a cafe or something they are yummy but when I make them at home they are rubbish - flavorless and really far to fluffy - more like a frittata I suppose.

I usually fry off some onions, garlic, chorizo and then pour over eggs which have been lightly beaten with some salt and pepper. Also add things like prawns, peas etc etc

What am I doing wrong?

Cook additional ingredients seperately. Cook omelette. Top omelette with additional ingredients on one side and fold over omelette.

Add a splash of water to the eggs

For a proper omelette you should put the eggs first, let then cook a little to form a crust, then add the other ingredients. Then fold.
I think some people add baking powder to keep it fluffy.

As above, you need to cook other stuff first. I use three eggs, whisk up in a cup with salt and pepper, put in hot pan, wait 30 secs or so, add other ingredients and grated cheese, wait until nearly cooked, fold in half and serve. Needs to still be slightly runny otherwise will be overdone by the time you eat it.

ok thanks. I've usually cooked it all together and then browned the top with the grill so that's where I'm going wrong. Will give this method a go tonight

If you gently move the beaten egg around a bit in the pan with a fork as it cooks, that kind of 'fluffs' it up.
Jamie Oliver does it in this video, about 1min 50 seconds in:

Con your filling ingredients first, then put to one side. Clean the pan. Melt a knob of butter until it's foaming then tip in the eggs. Just the eggs, nothing added.Swirl them around scraping up from the sides until all the loose egg is in contact with the bottom and the underside has started to set nicely. Put your pre-cooked fillings back onto the surface of the omelette then either fold in half or fold both sides into the middle to create a wrap type thing. If the fillings need more melting or warming through then you can flip it over so it doesn't overcook on the first side.

Cook not con

Came on to post but my way is basically the same as FrenchLavender. I make sure the pan is nice and hot when I tip the eggs in which seems to avoid sticking in the initial stirring and setting period, then reduce the heat to add the fillings and roll up.

Then fold half of the omelette over the filling, tilt the pan and sort of roll the omelette on your plate to make the perfect rolled shape. Slightly soft in the middle for me, too.