The French omelet is one of the most popular egg preparations. Not in vain, it is a simple, economical, quick and very useful recipe for a breakfast, lunch or dinner without complications, when you don’t have much time, nor much desire to cook, or you find yourself with the refrigerator practically empty.
Now, surely you are familiar with the scene of pretending to make a French omelet and having it transform into scrambled eggs on the fly when it breaks in the pan. Making the perfect French omelette is more complex than it seems, in order to achieve the perfect cooking point, texture and shape. To prevent your French omelette from breaking and making it homogeneous and smooth, there are a series of tricks that you should know.
From the Instagram profile @casanovacooks, with 980 thousand followers, Ana Casanova shares recipes and cooking tips. Among her videos, we find the series “Eggs to Eggs”, dedicated to different egg preparations, including the French omelet. Regarding the tortilla that she shows in the video, she promises that it is “a work of art and not only because of how it looks, but because of its play of textures, firm on the outside and extremely soft and creamy on the inside.”
To make your French omelet, break three eggs into a bowl and add a touch of salt and freshly ground black pepper. The first key to achieving a top-quality French omelette is to mix the eggs vigorously for approximately 30 or 40 seconds, “to incorporate air and make a homogeneous mixture,” in the words of the expert.
Next, he puts a few pieces of butter in the pan, but “we don’t want the butter to take on color.” Therefore, he recommends heating it over low heat or even removing the pan from the heat while the butter melts. Once the butter is melted, pour the egg into the pan.
Emphasize the importance of starting by constantly mixing the eggs with a spatula over a very low heat, so that they set little by little. When there begins to be very little liquid left, clean the edges of the pan with the spatula and distribute the liquid egg over the entire surface of the omelet, making sure the edges stay clear.
The critical step comes when it comes to wrapping the tortilla itself. To do this, insert the spatula at one end and turn the tortilla little by little. To help with the process and ensure that the egg does not stick or break the tortilla, reveal the secret of adding a little butter to the pan, which also helps to add shine to the tortilla as you roll it.
When it is completely rolled, serve it on a plate – again with the help of butter – and, as a final touch, cut the ends so that it has a very uniform appearance. Finally, bathe the tortilla again with a little melted butter to add shine and color, crowning the dish with a little chopped chives and grated Parmesan cheese.
