Frankly, a dish prepared in around 3- 5 minutes (any longer and it's not the same) prepared from FRESH eggs, FRESH herbs, FRESH butter, cooked so that the omelette mixture remains moist and slightly liquid on the inside, folded and served with the extra luxury of small, sweetish "paradisers" (the Austrian name for tomatoes), maybe a little bunch or sprig of FRESH green herbs as decoration. What could be better....?
Eaten with (if possible) still slightly warm, crusty FRESH French baguette or banette, smeared liberally with slightly chilled unsalted butter.
It's a dream....
To make it, apart from the above ingrediants, you need an OMELETTE pan. If possible diameter around 15-20cm. A pan kept UNIQUELY for that purpose. I have three, all very old, looking quite disgusting, but if I catch anyone using them for anything else, they get the same pan - over the skull!
Omelette pans should NEVER be washed - not ever!
They should be cleaned uniquely with a dry cloth, or a dry paper serviette, possibly (occasionally) with a little dry salt in the pan. The salt helps to seal the surface and avoids "sticking". Never use this pan for anything other than omelettes or fried eggs. Pancakes and related items may also be done. The additional ingredients which contain meat juices (like diced ham etc) can sometimes "leak" from the omelette to the pan - this will make the cleaning of the pan necessary. In general, however this is relatively rare.
If you do have to clean the pan, then re-seal by washing it in hot water, cover the bottom with a good layer of natural salt, put it onto the heat and burn it, until the salt is dried and crusted, then clean the pan with a dry cloth. Take the pan and use it to hit the person who had used it for a pork chop over the head with - hard!
They won't ever do it again!
Omelette pans should NOT be the newer, modern, "non-stick" pans, they don't allow the flavours to develope.
So there you are - a real basic luxury....now go down the page and find out about a few others.......
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