"Robert Bannister" > wrote in message
...
> Ian Northeast wrote:
>
> > A rather strange combination of the delicate art of cooking an omelette
> > and death by chilli overdose IMO I'd use butter not olive oil too.
> > Olive oil burns at a rather low temperature.
>
> 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 am talking about the light fluffy kind - Spanish omelettes are very stodgy
compared to mine!


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"Wherever tyranny has ruled, it has been with this insidious claim that the
status quo must not be questioned," - Bantu Holomisa