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Summary: Using a larger pan to make a thinner egg mixture for a rolled omelet; learn this and more tips and preparation tips in this free online cooking video from Chef Donn Ovshak, expert chef!
Views: 733 | Tags: recipes, make, cook, dinner, recipe, cooking, eggs, chef, meal, omelet, omelette, omelettes
About the Expert
Chef Donn Ovshak Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena. read more
We're back, we're making Spanish omelettes. I've already done two variations of the Spanish omelette, this is the third one. We'll start by cracking our eggs. Three eggs; you can use two if you like, you can use one if you like. A little bit of salt, a touch of cumin, and just a little bit of black pepper. We'll whip it up. Make sure the seasonings are thoroughly incorporated with the eggs. Make sure your whites and yolks are thoroughly mixed. With this particular omelette, I'm using a larger pan than I did with the other two because I want the layer of egg to be much thinner because we're going to roll it. It will almost be like a burrito. We have our hot pan, and let's add our butter. Make sure the butter is thoroughly melted. Once this is done it's time to add the eggs. With this particular omelette, I'm not going to stir it up as much as before. Rather than do that, I'm going to layer the eggs. What we're going to do is let it set up around the perimeter, then we'll make layers, just like so. I'm going underneath the eggs with my spatula, tilting the pan, bringing the cooked egg to the top, the raw egg to the bottom, just like so. When you're doing the larger omelette, it's a little more tricky to flip, but we'll see how I do. You see we have our layers. I 'm going to turn the heat down just a little bit, and now we're going to get some butter underneath the eggs. This will help it move around when flipping time comes. See how that's under there? Let's go for the flip. This is a little bigger, a little more tricky. There we go.