At this point you are provably explaining to your computer screen that your mother has never cooked a Spanish omelette. Well, the true is this post was originally written is Spanish for the Spanish version of this blog and this is a translation. We have modified it a little bit so as it makes sense also for non-Spanish people. If you are only looking for some cooking tips to improve your Spanish omelette cooking technique, you can move forward to “Our best tricks to improve your technique” paragraph, but if you are not in a hurry and you can lose some time here, maybe next paragraphs will provide you some entertainment.
Any Spanish cooking blog will be uncomplete until it has a post about Spanish Omelettes. As we didn’t want to be uncomplete, we thought about different approaches to this very important issue. First that come to our mind was to give you the best advices to cook the perfect Spanish Omelette. We did a deep research to find out proportions, cooking times and ingredients to perfection. We even checked with the main Spanish Omelette experts and read the main online cooking forums to try to get to the bottom of the question who has driven a wedge between Spanish people during generations: Spanish Omelette must include onions or not?
At the end we realized there’s only one possible answer to this question and one only Spanish Omelette perfect recipe: the best one is the one your mother cooks and it contains onions or not depending on her.
– But I don’t have any secret! –she always says.
But as much as she tries to explain and as much as you pay attention when she cooks you will never make it as good as her. In fact even the best chef of the world couldn’t. But if you practice a lot maybe someday your descendants will say the best Spanish Omelette is yours.
Your mother’s Spanish Omelette has another virtue you –who need 2 hours to cook one- have always thought impossible: “it takes just one moment”.
Do you have a meeting with some friends and everybody must bring something? Are you at your parents’ home playing with the playstation and it’s time to eat? Family after-dinner conversation was great, now it’s 8pm and you are still there? No problem. Your mother will prepare the best Spanish Omelette in the world in few minutes. Don’t try to stop her.
– I don’t mind, it takes just one moment! –she says.
This is the reason why this post is not about the perfect ingredients, proportions and mixings, nor about the perfect doneness. We have just tried to do our best to compile some tricks we hope will help you cooking a little bit better and faster Spanish Omelette.
Our best tricks to improve your technique
The one you found in your rental apartment and that one you bought in the dime store are useless: the omelette is going to stick for sure. Always. You can use them for other purposes -although we wouldn’t-, but don’t use them to cook a Spanish Omelette. If you already have a good non-stick frying pan take good care of it, especially if you want to use it for your omelettes. We deeply explain how in our post “Instruction manuals are very boring. I never read them.”
2. Control heat temperature all the time
This is especially important from the moment you start cooking the eggs. Even though you are using the best non-stick frying pan, if it’s too cold eggs will stick and if it’s too hot it will get burned before you can turn it.
3. Don’t go too far with the oil or you will get burned
Good non-stick frying pans don’t need lots of oil to cook an omelette, in fact you could do it without adding any oil. Furthermore, especially if you are a little bit clumsy, you should try to avoid any liquid excess when the frightening moment of turning the omelette comes. You will also reduce calories, which is always good.
4. Turn it without any remarkable accident
The most frightening moment has come. If you are not a chef, nor a juggler, reject the crazy idea to flip it and just focus in any other existing technique. These are our proposals:
. The classic: place dish over the frying pan. You must choose a dish that fits your frying pan, not the first one you have found in the cupboard. It must stand firmly supported so as not to slide. Our Titanium frying pan has been designed for this purpose. You must place the dish over the frying pan, hold the handle firmly with one hand, place the other hand over the dish and turn the frying pan fast. Be self-confident, you can!
. Use a lid instead of the dish. Some people use a plain lid to do the same because the knob helps them handling the lid more securely. The main inconvenience is the lid is completely plain, so non-cooked eggs can easily be spilled.
. The two dishes technique. Slide the omelette into a dish leaving the non-cooked part up. Cover the first dish with a second identical dish and turn them. Slide the omelette again into the frying pan. This trick is very useful for beginners but not quite practical for thick omelettes.
. Oven finishing. If you are still afraid of turning the omelette or it’s too big and heavy for you, you can finish it in the oven. Our frying pans with removable handles make this very easy. You can cook it in the oven from the beginning or from the moment you should turn it. The result is not exactly the same, but you won’t have any remarkable accident.
Do you know who invented the Spanish omelette by the way?
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