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Feed: World of Food 5: Andorra – Portabella Omelet

7 Responses

  • Russell Brown,

    If it tastes fine, it is fine.

    I remain concerned about your use of a fork with a non-stick pan however.

    Auckland • Since Nov 2006 • 22850 posts Report

  • Bart Janssen,

    I was always taught to finish to “finish” the omelet under a grill. melting the cheese(s) and grilling the optional ingrediants for the omelet.

    I think that last bit of cooking of the top allows you to slide the omelet out of the pan onto the plate … when the omelet is half out of the pan and half on the plate you tilt the pan further and use the pan to fold the omelet in half … all pretty like.

    Also Russell is right that metal fork is scaring me too :).

    Auckland • Since Nov 2006 • 4461 posts Report

  • Rich of Observationz,

    I was in Andorra in August. Didn't see a crop that wasn't tobacco - tiny little fields of tobacco that I assume are part of some complex tax/duty dodge.

    I had a very nice meal in the classiest Auberge de Jeunesse I've ever stayed in. Didn't involve omelette though.

    Back in Wellington • Since Nov 2006 • 5550 posts Report

  • linger,

    I’m a fairly awful cook in general, but I do a pretty mean 2-egg wok omelette, if I do say so myself. (It’s also a ‘kitchen-sink’ omelette – often the filling is leftover chopped stuff from the previous night’s mushroom & vege soup, plus layers of cheese and ham.)

    To avoid the thing falling apart, I:
    * keep about 20 ml of the egg mix [with salt, pepper, parsley, and watered down just a little] aside;
    * put the filling layers on only one half of the egg surface;
    * fold (not flip) the uncovered half over, once it’s cooked enough to be moved as a unit, carefully supported by a fish-slice;
    * drizzle the uncooked egg around the sides (pouring it down a fork), then press slightly so that it sets the bottom and top sides of the egg together.
    Et voila, the resulting omelette can be flipped over briefly to finish cooking the “top” (again, supported by a fish-slice) without leaving the wok, and can be slid out onto a plate at the end without further violent or risky motion.

    Tokyo • Since Apr 2007 • 1944 posts Report

  • Carol Stewart, in reply to Rich of Observationz,

    Cool! I've been to the Pyrenees, over on the French side, and the food was very interesting. Garbure soup and boudin noir (black pudding). And galettes.

    Wellington • Since Jul 2008 • 830 posts Report

  • Gareth,

    I suspect the mushroom of choice in Andorra would be the saffron milk cap/Lactarius deliciosus - it's incredibly popular in Catalonia and Northern Spain, where it's called niscalos or rovellon (amongst many other names). It's bright apricot orange, weeps greenish "milk" (hence Lactarius), and is deliciously nutty, a little peppery and very mushroomy.

    It has been introduced to NZ, and there's a company growing it commercially on pines in Gisborne, but I believe all production goes to Japan. ChCh residents can occasionally find a Plant & Food Research scientist (hi Alexis!) selling them outside Canterbury Cheesemongers on Saturdays during the season - which will start as soon as Canterbury gets some decent rain.

    It's much more common in Australia, where it's called the pine mushroom.

    Bucolic in the backblocks… • Since Jan 2008 • 269 posts Report

  • Soon Lee,

    Bet it tasted great.

    (Looks aren't everything).

    As for tips, I plate up omelettes at the slightly undercooked stage as the residual heat will keep it cooking for a bit longer. With mushrooms, I use my wife's technique, which is to cook the mushrooms a nice long time in a bit of butter until it cooks down as it intensifies the flavour. It also means that there's less water in the mushrooms so when you put them in, the omelette doesn't go soggy.

    With folding, I go with what Bart said. Like in this Jamie Oliver clip (fast forward to ~3min 40s).

    Auckland • Since Apr 2013 • 145 posts Report

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