It is one of the second most typical dishes of Italian cuisine. Tasty and quick to prepare, it succeeds very well if you follow a few simple rules.
The omelette it is one of the most common dishes to prepare, there are different versions, it can be made only with eggs and cheese or enriched with vegetables or cereals. Excellent as a second course, it can be a tasty aperitif if served in squares, or it can be used as a filling for a delicious sandwich. The simple omelette is prepared with eggs, cheese, salt and pepper. It is thought to be easy to make, but to have a safe result, you need to look at a few passages, otherwise a dish is uninviting.
The omelette is not an omelette
The omelette differs from the omelette in that it is cooked only on one side and folded back on itself. The name derives from the French "lamelle", which means lamina, due to its thin thickness, or, according to another version, from the Latin "ova mellita", an ancient recipe of eggs cooked in a container with honey.
The eggs
They are undoubtedly the main ingredient of the omelette, they need one or two per person and they must be very fresh. If you want a very light result, you can use an egg and an egg white each. The eggs must be beaten in a bowl with a fork (move briefly with the back of the fork, without using the prongs). When the egg yolks and egg whites are well mixed, add some Parmesan, one tablespoon per person, and mix well so that no lumps are formed. If you want a more decisive taste you can use pecorino or make half and half. For a softer result, also add a tablespoon of milk.
Aromatic herbs or vegetables
You can combine the egg mixture both vegetables and aromatic herbs, as well as cold cuts or cereals (pasta, for example, as used in the Neapolitan dialect). In the case of aromatic herbs, you can choose basil, thyme, chives or mint, for a fresh and very strong taste. The herbs should also be washed and chopped manually and then added to the eggs. If, on the other hand, you want to use vegetables, you can pick and choose which one you like best. In any case, wash them, cut them into small pieces and brown them in a saucepan with a little oil, garlic and salt before adding them to the eggs. If you prefer cured meats, excellent are the ham and mortadella, cut into cubes.
Cooking
At this point you can cook your omelette. The best pot to use is the Lyonese one, of iron, perfect for holding up high temperatures, so much so that when it is hot it becomes non-stick. If you do not have it, opt for a normal non-stick, the important thing is that it is large. Melt a knob of butter before pouring the egg mixture. Once you have poured the eggs, cook them for a minute and then, slowly, lift the edges of the omelette by sliding the still raw egg underneath. When the underside is just barely visible, move the pan so that the omelet does not stick to the bottom. At this point cover the pot with a lid, until the top part is well cooked. Alternatively you can slide the omelette onto a lid of the same size and then turn it in the pan, being careful not to break it. Cook for another few minutes and then pour the omelette on a serving plate and serve.
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