An un-enamelled cast-iron skillet is the best pan for getting the desired crisp edge and bottom of the omelette ... you can also use small fresh oysters.

In Spain they serve it as tapas, cut into small cubes and speared ... To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate.

alternately shaking the pan and stirring to create small curds. Make sure that the eggs spread out evenly across the pan.

I often make the children and myself an omelette. It’s beautifully filling ... Cut the cherry tomatoes in half and add to a small frying pan on a high heat with a small knob of butter and ...