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An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives , vegetables , mushrooms , meat (often ham or bacon ), cheese , onions or some combination of the above.
Once the eggs are cooked on one side, the omelette is turned over to cook the other side, often using a plate placed over the mixture so the pan can be inverted. [22] The omelette may be eaten hot, at room temperature, or chilled; it is commonly served, cut into bite-size pieces (pincho de tortilla), as a tapa, or cut into wedges.
Tortang carne norte - an omelette made with corned beef. Tortang giniling or tortang picadillo – an omelette with ground meat (usually beef or pork) and sautéed vegetables. [8] Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic. Tortang kalabasa – an omelette made with finely julienned calabaza, eggs, flour, and salt. [9]
The Omelette Parlor is a staple in Colorado Springs, but the history of the building goes back even farther.
The mixture is cooked over a very low heat, more slowly than an omelette, for at least five minutes, [6] typically 15, until the underside is set but the top is still runny. [ 2 ] [ 8 ]
Later variations on the dish include the addition of onions, bell peppers, or various spices, and deep frying the oysters before adding them to the omelette. According to the El Dorado County Museum, "No dish epitomizes California and its Gold Rush more than Hangtown Fry. It was created at a location central to the Gold Rush at the same time ...
This diner-approved hack is easy to try with any omelet recipe, take our Western-style omelet, for example. After whisking your eggs, add about 1/2 cup of pancake batter and whisk some more to ...
Historian and chef-owner of acclaimed restaurant Hamburger America in New York City, George Motz, has made it his life’s mission to understand, document, and share the unique history of burgers ...