It is easy to prepare an omelet, but we do not always have it to our liking. One of the most difficult challenges of this dish is getting it to be cooked on the outside but fluffy on the inside. For those who love this juicy style of omelette we leave a series of tips and tricks that we have collected from several people and geographical areas.
These tricks are valid to prepare any type of omelette that you want to be juicy, such as the Spanish (potato) omelet or the French omelet.
One of the most popular tricks to achieve a fluffy omelet is to add a splash of milk to the potato-egg mixture before cooking. More or less, you should add a tablespoon of milk for each egg you have used.
The reason behind this advice is that milk, unlike the egg, will not curdle when cooking the omelette. Therefore, it will be easier for you to make it juicy inside. Although you have to be very careful not to add too much milk. Also, since you will have the omelette more time on the fire, you will have to be extra careful that it does not burn on the outside.
Don’t beat the eggs too much
A trick that some chefs from Betanzos, in Galicia (Spain), use when preparing the Spanish omelet is not to beat the eggs too much. Simply beat them gently for a few seconds, in order not to mix the white and the yolk. For this, they also recommend using a spoon instead of a fork.
Crush the potato with the egg
In case of a potato omelet, when you have cooked the potato slices and beaten the eggs put everything together in a bowl and stir the mixture. Before pouring it into the pan you could add an extra step: mash the potato slices with the eggs. This way, the potato will release starch that will be mixed with the egg. This will alloe the omelette to be more liquid inside, like a purée.
Of course, there are both supporters and critics of this technique. However, one man’s meat is another man’s poison. This trick can be applied to each person’s taste. You could, for example, choose to lightly crush the mixture to obtain a slight creamy point inside the omelet. And you would continue to appreciate the potato pieces on your palate.
The omelette must be placed in a pan at medium – high heat. This way, the outside will cook faster than the inside. And if you do not leave it too long on the fire the inside will not get too warm and will no be completely cooked.
In addition, in the case of the Spanish (potato) omelette, note that when the mixture of potatoes and egg is poured for the first time in the pan, it must have already reached a high temperature point. Otherwise, the mixture could end up sticking to the pan.
Use a proper pan
The pan, although it may not seem like it, is an important element to take into account if you want to obtain a fluffy omelet. In fact, many chefs recommend having a pan at home to exclusively prepare omelets.
First, and most importantly, it has to be a non-stick pan so that the omelette does not stick to it. Secondly, it has to be robust and light, so that we can turn it around more easily. And third, the egdes have to be high and smooth in order to give the omelet its characteristic round shape.
The thickness of the omelette
It is important to note that the omelette should have a minimum thickness. This is because the inside must not get too warm. However, with a thinner omelet the inside of the omelette would cook almost instantly. That is why you should also choose a pan of suitable diameter.