Cheese Omelette Recipe
An omelet is very simple to prepare. However, there are a few tricks I use to make it softer as well as juicy. One is to add a dash of milk. Another, to avoid to overbeaten the eggs. And finally, to pick the edges to the center and to not over cook it.
As almost everyone knows, there are lots of kinds of omelets, plain, cheese, tuna, ham, mushrooms… This recipe describes how I usually make my cheese omelet. I add a layer of cheese in the middle so that when you cut it on your plate you can see the beautiful melted cheese and feel how it melts in your mouth. It is so good!
Cheese Omelette Recipe
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Loading...Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 2 large eggs
- grated cheese (emmental or chedar)
- Olive oil
- 1 tablespoon milk (optional)
- salt
Elaboración
- In a small pan of 20 cm in diameter, heat a drizzle of olive oil over medium-high heat.
- In a shallow dish, whisk the eggs to which we add a tablespoon of milk or water and a pinch of salt. It is not necessary to whisk until there is no trace of the whites. It should be avoided as much as possible to make foam while whisking.
- When the pan is hot, oil the entire surface and add the beaten eggs.
- Next, with a wooden spatula pick up the edges towards the center. It does not matter if we make “wrinkles”.
- Sprinkle with grated cheese and fold it in half.
- Cook it for a minute. Do not brown it so that it is not too dry.
- It is done. Serve it immediately. Sprinkle again with more grated cheese if you want. Enjoy!
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Sugerencias, trucos y consejos
- It is better to make several omelets one after another, instead of making a large one for many people and then cut it into portions.
- You can accompany it with a tomato salad, green beans, Provençal tomatoes, a green salad, a carrot salad, or even spinach.
- You can add some herbs to vary, as a pinch of oregano.
- You can use garlic olive oil.
- In this recipe, the egg quality is very important. Use farm eggs.
- You can use the type of cheese that you like, such as grated gouda or edam, mozzarella cut into small cubes or even blue cheese.
Pues para más práctica de tortilla, yo he visto que para darles forma les hacen dos pliegues, así queda más redondeada en lugar de quedar como yo las hago en forma de D.
Un saludo.