The perfect puffed tortilla
I couldn’t decide on ‘puffy’ or ‘fluffy’ as my description; both are appropriate.
If you are looking for a better recipe for the perfect omelette, try mine. It has never failed me and it is so easy to do over and over and over again.
So, for that special omelet for your next brunch or if you want to surprise your husband at Breakfast in Bed on Father’s Day, here’s how:
4 large eggs, separated
salt, 1/2 teaspoon
Pepper, just a few ground to taste
Water, 4 tablespoons
Butter or oil (or bacon grease, my personal favorite!), 1 tablespoon
Beat the egg whites until still but not dry.
Preheat oven to 350 degrees F.
Beat the egg yolks until thick and lemon-colored. Add salt, pepper and water. Gently stir in egg whites; you don’t want to let the egg whites collapse… just fold them in with a large spatula or similar scraper.
Heat butter, oil or drippings in a tortilla pan over moderate heat. If you don’t have an omelette pan, use your best high-sided sauté pan.
When the skillet is hot, add the egg mixture. Lower the heat to medium – low. Cook for about 3 minutes or until you see the eggs start to puff up and are firm on the bottom.
Place the pan in the preheated oven. Bake for 10 minutes or until top is dry and does not hold an impression when pressed down.
Cut about halfway down the center. Slide a narrow spatula under one half and tilt the pan onto the other half. Carefully loosen the tortilla if it isn’t already loose and fold it in half in a quick, deliberate motion.
Serve immediately with or without sauce or toppings.
Optional Coverages
Cheese
Crab meat or baby shrimp
the sauteed mushrooms
Jellies, preserves or marmalades
diced bacon
Fried onion
Tomato Sauce With Laminated Green Onion