What do you like in an omelet?
Jan 26, 2008 | 7:48 pm
#110
Join Date: Dec 2006
Location: Northern Virginia
Programs: UA 1K, HGP Diamond, HH Diamond, MR Platinum
Posts: 300
1 - Bacon & cheddar. Then just prior to serving add chopped tomato & some avocado slices (so they don't become too warm).
2 - Chili cheese. Surprised we haven't hear more on this one. The Camellia Grill in New Orleans used to make a fine example.
2 - Chili cheese. Surprised we haven't hear more on this one. The Camellia Grill in New Orleans used to make a fine example.
Jan 27, 2008 | 9:04 pm
#113
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 19,065
I just mixed a pack of tofu (properly drained) with a beaten egg, a spoon each of sake, mirin, and soy sauce, some strands of red ginger and a few chives and fried the mixture in a wok.
Essentially it was a tofu omelet in the shape of golden fritters.
No idea what kind of tofu omelet you had. Mine were absolutely divine with a little sudachi ponzu. I'm looking forward to eating the rest of them for lunch tomorrow.
Essentially it was a tofu omelet in the shape of golden fritters.
No idea what kind of tofu omelet you had. Mine were absolutely divine with a little sudachi ponzu. I'm looking forward to eating the rest of them for lunch tomorrow.
Jan 27, 2008 | 11:41 pm
#115
Join Date: Jun 2007
Posts: 4,651
I love egg white omelets. Problem is, I usually have a nice heaping helping of bacon on the side, which usually negates the health effects of egg whites. Though I get egg whites for the taste, not health.
I like to drown my omelets in maple syrup. Sounds odd, but it's actually pretty good.
I like to drown my omelets in maple syrup. Sounds odd, but it's actually pretty good.
Last edited by stupidhead; Jan 27, 2008 at 11:48 pm
Jan 27, 2008 | 11:54 pm
#116
Join Date: Jul 2004
Location: London, United Kingdom
Programs: OW/AA, DL, UA; Marriott Titanium
Posts: 4,960
I'll go for an Italian omelet/fritatta--got hooked on it in St. Louis' Italian "district", the Hill.
Or, if I'm the one making it, I'll throw in sausage, Parmesan, mozzarella, basil, oregano, garlic, some extra virgin olive oil, tomatoes, olives, green peppers...o.k. I gotta' stop. I'm getting hungry for one just thinking about it.
Or, if I'm the one making it, I'll throw in sausage, Parmesan, mozzarella, basil, oregano, garlic, some extra virgin olive oil, tomatoes, olives, green peppers...o.k. I gotta' stop. I'm getting hungry for one just thinking about it.
Jan 28, 2008 | 9:34 am
#118
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Join Date: Jul 2004
Location: London
Posts: 19,065
What on earth do you consider to be a spanish tortilla that you'd prefer to eat it cold? 
In my part of the world (Spain) they are made with eggs, potatoes and salt - often with onions, occasionally with capsicum peppers.
With onions in they are very nice at room temperature. Either with or without the onions they are pretty unpleasant eaten cold. I guess some people will put ketchup on theirs
- I think a light dusting of paprika is plenty.
In my part of the world (Spain) they are made with eggs, potatoes and salt - often with onions, occasionally with capsicum peppers.
With onions in they are very nice at room temperature. Either with or without the onions they are pretty unpleasant eaten cold. I guess some people will put ketchup on theirs
- I think a light dusting of paprika is plenty.
Jan 31, 2008 | 6:29 am
#120
FlyerTalk Evangelist
Join Date: Jul 2004
Location: London
Posts: 19,065
Seriously, try the recipe I pasted in post#105. Really quick and simple and astonishingly good with the vinegar dipping sauce! Tortilla de patatas con catsup is halfway there.