"Reid©" wrote...
Following up to Robert Bannister

There are two sorts of omelette. There is the light, fluffy kind,
preferably made with just eggs and no filling - the best ones I've
had were in Belgium. Then there are omelettes with lots of filling:
Spanish omelette, Bauernfrühstück, etc., which are not cooked
in the same way and for which olive oil is perfect.

I think its worth saying that the only similarity between a
spanish tortilla and a french omelette is egg. IMHO "filling"
isn't the right word for a tortilla, the potato being integral.

As you say olive oil is fine for both frying and deep frying. The
use of butter for a french omelette is presumably for the taste,
as its not a high temperature process, whereas the tortilla
requires raising the olive oil to smoke point.

Hmm. I don't think olive oil will stand up to the high temperatures
which are often associated with deep frying. I wouldn't use it for
chips, f'r instance.

Matti