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Matti Lamprhey
 
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Default Pukka mealtimes

"Reidİ" > 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