The earliest omelettes are believed to have originated in ancient Persia.[1][2]: 65 According toBreakfast: A History, they were "nearly indistinguishable" from the Iranian dishkookoo sabzi.[2]
According toAlan Davidson,[1] the French wordomelette (French:[ɔm.lɛt]) came into use during the mid-16th century, but the versionsalumelle andalumete are employed by theMénagier de Paris (II, 4 and II, 5) in 1393.[3]Rabelais (Gargantua and Pantagruel, IV, 9) mentions anhomelaicte d'oeufs,[4] Olivier de Serres anamelette,François Pierre La Varenne'sLe cuisinier françois (1651) hasaumelette, and the modernomelette appears inCuisine bourgeoise (1784).[5]
Alexandre Dumas discusses several variations of omelette in hisGrand dictionnaire de cuisine. One is an omelette with fresh herbs (parsley, chives andtarragon), another is a variation with mushrooms that Dumas says may be adapted using green peas,asparagus,spinach,sorrel or varieties of truffles. The "kirsch omelette " (or rum omelette) is a sweet omelette made with sugar and liquor, eitherkirsch orrum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made withapples and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself is made with anostrich egg and served with a spicy tomato-pepper sauce.[6]
Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high[10]) heat,[11] is supposed to be golden brown[10] or "unbrowned or very lightly browned"[11] on the outside and soft in the inside[10] (though variations are possible according to preferences[11]); according to some American cookbooks reflecting high-end restaurant practices, a "French Omelette" should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking.[12] Seasoned with just salt and pepper, this omelette is often flavored with finely chopped herbs (oftenfines herbes[13] ortarragon,chervil,parsley andchives) or choppedonions.
Theomelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes.[14]
TheProvençal omelette is more similar to afrittata than to a traditional rolled or folded French omelette.[15] The eggs are cooked like a traditional French omelette until the time any fillings are added; instead of adding fillings in a strip or on half the omelette, they are scattered over the entire surface of the omelette, and then the entire omelette is flipped and slipped back into the pan to cook what had been the top and is now the bottom.[15] Atourne omelette or vire omelette, a concave platter similar to a cake plate, is often used as an aid and can be used to serve the finished omelette.[15] According to Bernard Duplessy the tourne omelette dates to "several centuries before Christ".[15]
Crespéou, another Provençal dish (also calledgateau d'omelettes oromelettes en sandwich), is made by stacking open-faced omelettes.[16][17]
InParsi cuisine,pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.[18] It is usually served for breakfast withIndian/Irani tea and bread.
Typical Indian Omlette
In India, eggs are beaten with onions and poured directly on a hot pan with salt and pepper. These omelettes are consumed frequently in many Indian households.
Bread Omlette, a widespread indian snack made with Bread and egg is famous across India.
Kalakki omlette
In South Indian hotels, omlette is mixed with the mutton gravy (salna) in a semi-cooked manner and many omlette variants likeKalakki, Plain Omlette, Karandi Omlette, Podi Omlette are widespread found in Tamilnadu.
InBetawi cuisine,kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served withserundeng (fried shredded coconut), fried shallots and dried shrimp as topping.
Fuyunghai orpuyonghai is aChinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.
Iranian omelette is an omelette differing from its European counterpart in that it contains tomatoes, tomato paste and frequently other ingredients such as fried onions.
Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
Nargesi or spinach omelette is an Iranian dish, made with fried onions andspinach, and is spiced with salt,garlic, and pepper.[19][20]
Afrittata is an open-facedItalian omelette-like dish that can contain cheese, vegetables, or even leftoverpasta. Frittatas are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup.Omu-soba is an omelette withyakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over the fried rice that is then sliced open, and a "tornado" style omelette over the rice.
In Korean cuisine, traditional omelettes are known asgyeran-mari (계란말이, "rolled-eggs") which is a type of savorybanchan.Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in Korean banquet (janchi) meals, as well as Korean fast food (bunsik) restaurants.
While the Spanish termstortilla (in Spain) andtorta (in the Philippines) are applied to an omelette dish, in Mexico & Central Americatortilla is a term for a flatbread made of wheat or corn, whiletorta is used for a type of sandwich. An omelette in Mexico (& Central America) is sometimes termed astortilla de huevos, but the termomelette is widely used.[citation needed]
In the Philippines, omelettes are known astorta, usually encountered with theenclitic-ng ("tortang") indicating it modifies the next word (the main ingredient); e.g.tortang hipon =torta ("omelette") +-ng andhipon ("shrimp"), meaning "shrimp omelette". There are many types oftorta which are named based on their main ingredients. They include:
Tortang alamang ortortang hipon[22] – an omelette withkrill or small shrimp. Also known as shrimp fritters,[23] although this term usually refers tookoy, afritter made with shrimp and various vegetables (as well as other variations without shrimp).
Tortang dulong ormaranay – an omelette, usually crispy, made with tiny fish from the familySalangidae known asdulong inTagalog andipon,libgao, ormaranay inVisayan.[24][25] It is sometimes calledokoy, though traditionalokoy is not an omelette, but rather a type of fritter made with glutinous rice.
Tortang giniling ortortang picadillo – an omelette with ground meat (usually beef or pork) and sautéed vegetables.[26]
Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic.
Tortang talong – an eggplant omelet with whole grilled eggplants. Versions stuffed with ground meat (giniling) and vegetables are calledrelyenong talong.
Foustoron is an omelette made by thePontic Greeks.[28]Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not.[citation needed]
TheSpanishtortilla de patatas, ortortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing slicedpotatoessautéed incooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such ascheese,bell peppers, or dicedham.
InThai cuisine, a traditional omelette is calledkhai jeow ไข่เจียว (khai meaning "egg", andjeow meaning splattered), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served withSriracha sauce and cilantro. A variation on this dish iskhai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette iskhai yat sai, literally "eggs filled with stuffing".[29]
A Denver omelette, also known as a Southwest omelette or Western omelette,[33] is an omelette filled with diced ham, onions, and green bell peppers,[34][citation needed] though there are many variations on fillings. Often served in theSouthwestern United States, this omelette sometimes has a topping of cheese and a side dish ofhash browns or friedpotatoes.[35]
^"En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".
^Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.)A History of Food, revised ed, 2009, p. 326; de Serres note"Le glossaire accadien"Archived July 19, 2011, at theWayback Machine
^abcGinette Mathiot (éd),La Cuisine pour tous, 1955, p.107 : "(...) laissez cuire à feu vif. L'omelette doit être dorée à l'extérieur, baveuse au centre."
^abAyto, John."Arnold Bennett",The Diner's Dictionary, Oxford University Press, 2012. Retrieved 3 June 2020(subscription required)Archived 3 June 2020 at theWayback Machine
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