L’omelette, ham and cheese is a simple preparation but the extreme satisfaction that resolves to a meal in a few minutes, the pact, know how to prepare state of the art.
The schools of thought on this recipe are many, there are those who prefer well-cooked, and those who argue that it should be slightly creamy inside, and the result is really juicy and because the egg blends in with the filling.
The way to beat the eggs follows different lines, depending on whether you want to get a uniform surface, but more dry, or less uniform, with the white of the egg more in evidence, but the end result more mellow.
The beaten egg should be poured on a pan really hot, so that cooking is quick and that the omelette does not dry out too much.
If you want to make an omelet empty, simply wait until the cooking is not perfectly achieved at the centre and rolling it up on itself with the help of a spatula, if you want to fill, the time is right to lay the ingredients inside is when it is still some liquid egg in the central part, which, at the end of the cooking will blend perfectly with the filling.
As many cooking techniques, the only way for an omelet-of-the art is the exercise, to evaluate the right thickness of the shell, in relation to the number of eggs used and the diameter of the pan, but, above all, for a twist of the wrist by the master!
- 3 Eggs
- 1 pinch of Salt
- Extra-Virgin Olive Oil
- for the filling
- 50 g Cooked Ham
- 70 g soft Cheese
To prepare the recipe of omelette, ham and cheese, beat the eggs in a bowl with a pinch of salt, until egg yolks and egg whites do not begin to merge. Do not whisk too long, it should not swell like a pancake.
Chop the slices of ham and cheese.
Heat a little oil in a frying pan, 27 cm diameter.
When the oil is hot, pour the beaten egg and rotate the pan so that the egg covers the entire surface.
When the edges begin to be cooked, but the center is still slightly liquid, fill the half of the omelette and cover the filling with the other side of the omelette left deprived.
Crush the edges to adhere the two parts are still cooking, and then serve immediately.