Making an omelet is fairly straightforward. I recommend a country-style omelet for the ultimate signature crowd-pleaser.
Ingredients
40g butter
1 small brown onion, finely chopped
1 garlic clove, finely sliced
200g small whole potatoes, cooked with skin on, then sliced into discs 1cm thick
100g speck, diced
2 large field mushrooms, sliced
2 tbsp parsley, finely chopped
2 tbsp tarragon, finely chopped
6 large organic eggs
100g Gruyere, finely grated
salt and pepper to taste
Making an omelette is fairly straightforward. Once you know the basic principles of how to prepare the eggs, adding the ingredients is the fun part. I recommend a country-style omelette for the ultimate signature crowd-pleaser.
Once you know the basic principles of how to prepare the eggs, adding the ingredients is the fun part
Method
In a large nonstick frypan over medium heat, add 20g butter and pan-fry the onion, garlic, potatoes, speck, mushrooms and herbs for 4 minutes, then set aside.
Whisk the eggs, add the Gruyere and season with salt and pepper. Heat a small (20cm) nonstick frypan over medium heat. Add 10g butter, then add half of the egg mixture. Cook for 45 seconds, before topping the left half of the omelet with half the pan-fried mixture. Fold the right half over, using a spatula, then remove from the frypan.
Heat the remaining butter in the small frypan and repeat the process. Serve immediately.
Source: SMH
