On Mar 10, 4:05*pm, Chemiker > wrote:
> On Tue, 9 Mar 2010 11:44:16 -0800 (PST), "Bent Attorney Esq."
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> > wrote:
> >It must have been a year ago, I was watching the Surreal Gourmet. *The
> >specific program took place in a high intensity kitchen in a hotel
> >environment. *Our hero was given a position as omlette cook. *The way
> >they made their omlettes is not the way I would make an omlette. *For
> >example, a western omlette was made in the following fashion:
> >1. *Saute' diced ham, onions, and other fashionable ingrededients if
> >any.
> >2. *When done add scrambled eggs.
> >3. *Mix up.
> >4. *Finish omlette as normal.
>
> >I don't like the idea of this. *It turns out to be some kind of large
> >western sandwich without it being between two slices of bread.
> >I think that the filling should be put into/onto an omlette instead of
> >being scrambled around in the eggs.
>
> FWIW: When and where I grew up, the dish you describe was referred to
> as "poor man's omelette". It's actually gussied-up scrambled eggs, as
> you gathered. That technique may be derived from the Italian frittata,
> although some places (Spain?) actually call it an omelette. They are
> tasty, but in Western Culture we normally consider the omelette to be
> as the French understand it. i.e. The eggs are beaten in a bowl (to
> incorporate some air) and sauteed, being allowed to rise and become
> fluffy. IF there is to be a filling, it is placed in one half of the
> eggs as they cook, then the eggs are slid onto a plate in such as way
> that the unfilled half folds over on the filled half. Garnish with
> parsley of what have you..... with sweet omelettes getting an
> appropriate topping.
>
> Omelettes are frequently abused by the cook in an effort to get to
> that light, moist tender state (unlike scrambled eggs which tend to be
> heavy and dense), like milk, baking powder, flour, ground up
> sheet-rock, and other gross stuff. It has been my experience that a
> little salt and pepper and *little dry vermouth (to thin the liquid)
> are all that is needed. DOn't let your heat get too low, swirl the pan
> to distribute the eggs evenly and have your fillings in place before
> you start cooking.
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> The so-called Denver omelette and the Western Omlette are much the
> same. Diced ham, sauteed onion and green bell pepper are all you need
> in the filling. The proper Denver/Western is not a "clean out the
> fridge" dish, any more than a chicken-liver omelette can be made with
> bananas and ground beef.
>
> Here's one to try.
>
> Wilt baby spinach leaves in a small sauce pan, in a tsp of olive oil.
> When they are tender, add a tsp or so of lemon juice, remove from heat
> and cover. 2-3 eggs, the fresher the better, whisked with a pinch of
> salt, a grind or two of black or white pepper, a jigger (1.5 oz) of
> light dry vermouth, and whisk well but not overly long (the eggs will
> become watery). Omelette pan should be preheated and oiled as
> necessary. I use a silverstone lined pan, and it requires almost no
> oil. Drop your egg mix into the pan, swirling to start the congealing.
> Use a small wooden spatula, draw the congealed egg away from the
> edges, allowing the uncooked eqq liquid to flow into the open space
> and congeal. You should produce a light and fluffy egg, but don't
> overcook. Place the wilted spinach on one half of the egg circle, top
> with some precooked (room temp) popcorn shrimp. When the eggs are just
> barely firm throughout, slide the omelette onto a plate, turning the
> pan to fold the empty half of the circle onto the filled half. (It's
> all in the wrist). Residual heat will finish the setting of the eggs.
>
> Top with a bit of your favorite sauce (lemon butter, Tiger Sauce,
> white Worcestershire, your call) sprinkle with some minced parsley and
> serve. A tomato slice makes a nice side.
>
> Have fun and stay with it. Some people have a knack for getting to
> that moist fluffy state and make it look easy. Some (moi, for example)
> had to work at it to get the right "feel" and timing.
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> Oh, let those eggs come to room temperature before you start making
> your omelette. Cold eggs will chill the pan down too quickly and the
> omelette dies in the process.
>

Very simple, and chic.
My version of the fritatta is that it is basically an omlette, but the
filling is placed around the whole omlette while it's cooking then it
is slid onto a plate open faced, and not folded.

> HTH
>
> Alex- Hide quoted text -
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> - Show quoted text -