How to make a French omelet. Easy and juicy recipe

For 1 0.5 €/pers. 105 kcal/100g

There are not many recipes as famous and useful as the French omelette , just a few minutes and just enough cooking skills are enough to enjoy a very nutritious dish. It is the quick and even easier version of the also very famous potato omelette , only here we are spared the usual debate: with onion or without onion?

If you like tortillas at home, the culinary possibilities multiply, we can prepare an omelette stuffed with tuna or a country omelette , and even expand the variety of ingredients by introducing fish with a cod omelette or make a version with a village house (Galician) flavor: the omelette with turnip greens and chorizo .

There is a very interesting legend about the origin of the French omelette; It says that during the siege of Cádiz by Napoleon’s army, the people of Cádiz ran out of potatoes and decided to continue making their omelette without that ingredient, calling it “ French omelette .” Unfortunately it is not true, since already at the beginning of the 19th century a recipe book was published that included a dish known as French omelette .

In any case, if what you want is to prepare a dinner (or a lunch or even a breakfast ) in no time, you only need eggs and a few minutes. Making a perfect French omelet has only one secret: making many French omelettes… Little by little we get the hang of the stove, the pan and the amount of oil and from there everything is a breeze.

We are going with a recipe that, although classic and very, very simple, contains some tricks that we need to know to achieve the best result.

French omelette preparation

1. We choose a deep plate to beat the eggs, one that is deep enough to be able to tilt it slightly without splashing.
2. We crack the eggs and put them on the plate. If we have doubts about whether they are fresh, we do an intermediate step to check it: we fill a glass with fresh water and submerge the eggs one by one, if they sink to the bottom they are perfect, if they float we discard them immediately.
3. Sprinkle a pinch of salt on the plate. We stir vigorously with the help of a fork until we have a uniform mixture; we should not see any remains of the egg whites.
4. We put a frying pan over medium-high heat and add a splash of extra virgin olive oil. We let it heat up.

1. We check that the oil is hot: we take a little beaten egg with the tip of the fork and drop it into the pan, if it starts to brown immediately we already have the right temperature.
2. We add the beaten eggs and cover the entire bottom. We let it set. When the bottom part has set, fold the tortilla in half with the help of a very thin kitchen spatula. We make a kind of half moon and flatten it lightly with the trowel.
3. We leave it for half a minute and turn around, letting it cook for half a minute more on the other side. We remove to a plate and serve immediately.

You can see all the step-by-step photos of the French omelet recipe   in this album. Don’t miss any detail and it will turn out perfect.

Tips for a perfect French omelette

• The pan we use is tremendously important, we must make sure that it is non-stick and that the coating is in good condition or the tortilla will stick to us and surely when we try to remove it it will turn into more of a scramble…
• Furthermore, the amount of oil we use is key, so that the omelette is cooked evenly and remains juicy, it is better to be generous and use a good splash that, once we move the pan, completely covers the entire bottom of the pan.
• We can get a juicier or drier tortilla by playing with the moment in which we fold it in half. If we like it very juicy we do it as soon as the part in contact with the pan is set even if the rest of it is uncooked. Once closed we turn it over immediately, let it cook for half a minute more and remove.
• If we like a rather dry omelet, we will wait until the eggs have almost completely set before folding and turning it. In that case, it is important to keep an eye on the heat and lower it a little if we see that it is starting to get too toasty.