Omelette

The omelette is one of the most interesting and simple dishes in French cuisine. There even used to be the Omelette Day in the Alps. In France there is a special ritual for omelette making

Cooking time —
Complication —

In recipe book

The omelette is one of the most interesting and simple dishes in French cuisine. There even used to be the Omelette Day in the Alps. In France there is a special ritual for omelette making. You have to have a special frying pan for omelette which you cannot use for anything else. After making omelette you are supposed to clean it with some bread and then wash. Eggs are whisked only with a fork, true professionals never use a whisk. You need special skills to cook omelette. First, whisk the eggs thoroughly to aerate them properly. Otherwise, the omelette will be "heavy". Second, pour the whisked mixture into a highly heated frying pan and quickly stir it with oil. When the omelette is almost finished, shape it – flat (when you want to turn it) or rounded (when you want to roll it). Only a really talented chef can determine the time when the omelette is cooked and start rolling it. We do not seek that level of professionalism – it is impossible, but we still can make a good omelette. Bon appetit!

French omelette

Ingredients: (serves 4)
1 leek
1 tbsp butter
500 g frozen peas salt pepper a little water
1/2 lettuce
4 slices ham
1 tbsp soured cream
1 tbsp mixed chopped herbs
1 tsp softened butter
1 tsp wheat flour
8 yolks
16 tbsp milk
80 wheat flour
8 egg whites melted butter

Cooking: For the filling: peel the leek, cut them lengthwise, rinse, slice into fine rings. Melt the butter, saut