Omelettes are best enjoyed at a kitchen table if you have one, as they have to be made one at a time if they’re to turn out well, so the crew can be gathered around the table, knives and forks at the ready, to be served theirs in turn.
And never be mean with an omelette, because no matter how generous the filling is, it’s still all about the eggs. If you’ve ever read any of my previous omelette recipes, you’ll know that I only ever cook them in butter, believe firmly that they should be made of three generous eggs, and I never add milk or bicarbonate of soda to the mix. The argument is that a bit of bicarb helps them fluff up, which it does; but it also changes the texture and flavour in an unpleasant way. I detest an omelette tarnished by bicarb, and milk thins out the eggs.
The fluffiness you’re after comes from three other factors: vigorous whisking, foaming butter, and the right temperature in order to achieve that foam.
The key to this filling is to cook both the onions and tomatoes, separately, adding a herb to the tomatoes. Ordinary, everyday Cheddar is perfect for them.
(Per three omelettes)
Ingredients
9 jumbo eggs (3 per omelette)
9 Tbsp butter (3 per omelette)
Tbsp butter for cooking the onion
1 medium red onion, sliced thinly
1 large, ripe tomato, sliced and chopped
2 Tbsp olive oil for the tomatoes
½ cup Cheddar cheese, grated
2 thyme sprigs
Salt and black pepper to taste
Method
Slice the onion and cook it in a little butter with the thyme leaves (picked off the sprigs) until softened and taking on a little colour, about 5 minutes.
Chop the tomato and cook in olive oil until most of the juices have cooked away. Season with a little salt and black pepper.
Grate the Cheddar cheese and divide it into three piles on a plate or board. Divide the onion and tomatoes into portions too. This makes it easier and quicker to add an even quantity to each omelette while cooking.
Have all of the above ready, next to the stove, and a medium-sized frying…
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