Explore: Omelettes

stacking open-faced omelettes. Omelette de la mère Poulard Blond unbrowned omelet with mushrooms and herbs In Parsi cuisine, pora is an omelette made from eggs

A Spanish omelette or Spanish tortilla (Spanish: tortilla de patatas, tortilla de papas or tortilla española; see below) is a traditional dish from Spain

regions. Oyster omelettes can be broadly classified into two categories, namely, Hokkien-style omelettes and Teochew-style omelettes. The former is popular

"The Ones Who Walk Away from Omelas" (/ˈoʊməˌlɑːs/) is a 1973 short work of philosophical fiction by American writer Ursula K. Le Guin. With deliberately

Ros omelette, also known as ras omelette, is a snack and street food in the Goan cuisine of India. Ros means "gravy" in Konkani. It is a spicy gravy of

Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting

It has been described as "gently wood-scented". In Poulard's time the omelettes were served as part of a meal which was always the same, and included

households, this condiment is used on many dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork

before it is folded, as in an omelette. Eggs may be beaten vigorously, to incorporate more air than traditional savory omelettes, to allow a deeper filling

hot skillet, brushed with cooking oil and cooked on both sides. Tomato omelettes are served hot with ketchup, coconut chutney, sambar or any other pickle