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Desi Food Recipes
An Indian omelette or Masala Omelette is a version of the omelette found in South Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.[citation needed]
Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry.
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes.[2] Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.
George Frederick Scotson-Clark, the author of Eating Without Fears, described it as “an excellent late supper dish.”
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
History
A simple omelette
The earliest omelettes are believed to have originated in ancient Persia.:65 According to Breakfast: A History, they were “nearly indistinguishable” from the Iranian dish kookoo sabzi.
According to Alan Davidson, the French word omelette (French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d’oeufs, Olivier de Serres an amelette, François Pierre La Varenne’s Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784). The ancient Romans also combined eggs with dairy products to create savory and sweet dishes.
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
Variations by country
United States
A Denver omelette, also known as a Southwest omelette or Western omelette,[21] is an omelette filled with diced ham, onions, and green bell peppers,[22] though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.[23]
A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
An egg white omelette is a variation which omits the yolks to remove fat and cholesterol,[24] which reside exclusively in the yolk portion of an egg.
China
Egg foo yung, a Cantonese omelette made with beaten eggs and usually ham
An oyster omelette, a dish of Hokkien and Teochew origin made with oysters, starch and egg batter
France
The French omelette is smooth omelette, unbrowned,[8] cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking.[9] Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[10] or tarragon, chervil, parsley and chives) or chopped onions.
The Omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world.[11]
Iran
Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[12][13]
In Parsi cuisine, Pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.[14][15] It is usually served for breakfast with Indian/Irani tea and bread.
Philippines
In the Philippines, omelettes are usually known as torta, they include:
Tortang giniling or tortang picadillo – an omelette with ground meat (usually beef or pork) and sautéed vegetables.[17]
Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic.
Tortang kalabasa – an omelette made with finely julienned calabaza, eggs, flour, and salt.[18]
Tortang kamote – an omelette made with mashed sweet potato, eggs, flour, and salt.
Tortang talong – an eggplant fritter.[19]
Spain