I have had an omelette pan for years. It never goes near water and is cleaned with kitchen paper. Yet I hardly ever use it for some reason – unless I am eating alone and a simple omelette seems to be an ideal dish. This recipe is such a delicate one that the ingredients, other than eggs, are minimal. It is not like a normal omelette, being slightly related to a pancake
A DELICATE OMELETTE FOR ONE
You will need
Pepper and salt
Into a bowl break two large or three small eggs. Add a dash of water and some pepper and salt. Whisk it.
Cut a shallot in half (you only need a little). Peel off the skin, and chop it up as finely as possible. Add the shallot to the whisked egg and whisk again.
In a frying pan or omelette pan melt a good lump of butter – slowly. Turn the pan around until its bottom and lower sides are coated with melted butter. Pour the excess butter into the egg mix and whisk it yet again.
Pour the egg mix into the pan to cook, making sure that the pan is well coated with the egg mixture and that the heat below it is at a minimum.
Now chop up a very small tomato (one of those little oval ones is ideal). Sprinkle the tomato bits over the omelette that is cooking in the pan. It will look rather decorative.
Leave the omelette to cook through very slowly. It will be ready when the edges are just turning up and the top still moist. Depending on the amount of heat used and thickness of the pan, this will take roughly eight minutes. So keep an eye on it.
With a plastic spatula (so as not to scratch the surface of a proper omelette pan), fold the omelette in half and slide the result on to a warm plate. It is ready to eat.
Divided into two, the omelette will make a small but tasty first course for a couple about to eat more. Double up the ingredients and it becomes a main course.