If you make brilliant, proper French omelettes...

[ThatIsNotMyUsername]

What’s your secret? I can make a nice Spanish omelette or frittata, but a cheese omelette is a bit of a hit or miss affair for me.

Heavy, rubbery, makes me feel queasy - not sure what I’m doing wrong and I love a good omelette.

What’s the secret?

What's a French omelette like?

Butter in the pan until foaming and push the outsides in to the middle to cook as quickly as possible.

Add filling and fold in half while the middle is still quite soft.

By quite soft I mean semi-liquid. It'll keep cooking a bit as you get it on to the plate.

Whisk the eggs foamy right up to the second they go in the pan. Pan needs to be very hot, and don't whatever you do flip the omelette over. It isn't a pancake. Push the runniest part of the middle to the edge of the pan, then before it is completely set add the cheese, fold it in half and let it cook for a few seconds then turn it over, cook for a few seconds, then done.

Here you go - with a video even.

Right size pan, don’t try and make it too big, so 2 or 3 egg. V high heat. Push sides in too middle. Take it off heat just before it’s how you like it.

French omelette is what I would eat by the tonne when I was little in our summers in France - light, fluffy with runny cheese...

This video is how I make an omelette.