China •
Egg foo young, a
Cantonese omelette made with beaten eggs and usually ham. • An
oyster omelette, a dish of
Hokkien and
Teochew origin made with oysters, starch and egg batter.
France • Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high (though variations are possible according to preference); according to some American cookbooks reflecting high-end restaurant practices, a "French Omelette" should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking. Seasoned with just salt and pepper, this omelette is often flavored with finely chopped herbs (often
fines herbes or
tarragon,
chervil,
parsley and
chives) or chopped
onions. • The
omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes. • The
Provençal omelette is more similar to a
frittata than to a traditional rolled or folded French omelette. The eggs are cooked like a traditional French omelette until the time any fillings are added; instead of adding fillings in a strip or on half the omelette, they are scattered over the entire surface of the omelette, and then the entire omelette is flipped and slipped back into the pan to cook what had been the top and is now the bottom.
India • In
Parsi cuisine,
pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves. It is usually served for breakfast with
Indian/
Irani tea and bread. • In India, eggs are beaten with onions and poured directly on a hot pan with salt and pepper. These omelettes are consumed frequently in many Indian households. • Bread Omelette is a snack made with bread and egg that is widespread across India. • In South Indian hotels, omelettes may be mixed with mutton gravy (
salna) in a semi-cooked manner, and many omelette variants like
kalakki, plain omelettes, Karandi omelettes, and Podi omelettes are found in Tamil Nadu.
Indonesia • In
Betawi cuisine,
kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served with
serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. •
Fuyunghai or
puyonghai is a
Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.
Iran •
Iranian omelette is an omelette differing from its European counterpart in that it contains tomatoes, tomato paste and frequently other ingredients such as fried onions. •
Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in. •
Nargesi or spinach omelette is an Iranian dish, made with fried onions and
spinach, and is spiced with salt,
garlic, and pepper.
Italy • A
frittata is an open-faced
Italian omelette-like dish that can contain cheese, vegetables, or even leftover
pasta. Frittatas are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts. {{gallery |width=150 |height=110 |align=center
Japan • In
Japan,
tamagoyaki is a traditional omelette in which eggs are beaten with
mirin,
soy sauce,
bonito flakes, sugar and water, and cooked in a
special rectangular frying pan. •
Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup.
Omu-soba is an omelette with
yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over the fried rice that is then sliced open, and a "tornado" style omelette over the rice. •
Tenshindon is a
Japanese-
Chinese specialty, consisting of a
crab meat omelette on rice.
Korea In Korean cuisine, traditional omelettes are known as
gyeran-mari (계란말이, "rolled-eggs") which is a type of savory
banchan.
Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in Korean banquet (
janchi) meals, as well as Korean fast food (
bunsik) restaurants.
Mexico and Central America While the Spanish terms
tortilla (in Spain) and
torta (in the Philippines) are applied to an omelette dish, in Mexico and Central America
tortilla is a term for a flatbread made of wheat or corn, while
torta is used for a type of sandwich. An omelette in Mexico (and Central America) is sometimes called
tortilla de huevos, but the term
omelette is widely used.
Philippines In the Philippines, omelettes are known as
torta, usually encountered with the
enclitic -ng ("
tortang") indicating it modifies the next word (the main ingredient); e.g.
tortang hipon =
torta ("omelette") +
-ng and
hipon ("shrimp"), meaning "shrimp omelette". There are many types of
torta which are named based on their main ingredients. They include: •
Tortang alamang or
tortang hipon – an omelette with
krill or small shrimp. Also known as shrimp fritters, although this term usually refers to
okoy, a
fritter made with shrimp and various vegetables (as well as other variations without shrimp). •
Tortang carne norte – an omelette made from
corned beef mixed with eggs. A common cheap breakfast dish. •
Tortang dulong or
maranay – an omelette, usually crispy, made with tiny fish from the family
Salangidae known as
dulong in
Tagalog and
ipon,
libgao, or
maranay in
Visayan. It is sometimes called
okoy, though traditional
okoy is not an omelette, but rather a type of fritter made with glutinous rice. •
Tortang giniling or
tortang picadillo – an omelette with ground meat (usually beef or pork) and sautéed vegetables. •
Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic. •
Tortang kalabasa – an omelette made with finely julienned
calabaza, eggs, flour, and salt. •
Tortang kamote – an omelette made with mashed sweet potato, eggs, flour, and salt. •
Tortang sardinas – an omelette made with shredded canned smoked sardines (
tinapa). •
Tortang talong – an eggplant omelet with whole grilled eggplants. Versions stuffed with ground meat (
giniling) and vegetables are called
relyenong talong.
Pontic Greeks is an omelette made by the
Pontic Greeks.
Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not.
Spain The
Spanish tortilla de patatas, or
tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced
potatoes
sautéed in
cooking oil. It often includes sliced onions (
tortilla de patata con cebolla) and less commonly other additional fillings, such as
cheese,
bell peppers, or diced
ham.
Thailand In
Thai cuisine, a traditional omelette is called
khai jiao ไข่เจียว (
khai meaning "egg", and
jiao meaning fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with of vegetable oil and served over steamed rice. The dish is usually served with
Sriracha sauce and cilantro. A variation on this dish is
khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is
khai yat sai, literally "eggs filled with stuffing".
United Kingdom An omelette Arnold Bennett incorporates
smoked haddock, hard cheese (typically
Cheddar) and cream. It was created by the chef
Jean Baptiste Virlogeux at the
Savoy Grill in London for the writer
Arnold Bennett, who was a frequent customer. Cooks including
Marcus Wareing,
Delia Smith,
Gordon Ramsay,
Felicity Cloake and
Hugh Fearnley-Whittingstall have published recipes.
United States • The Denver omelette, also known as a Southwest omelette or Western omelette, is filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the
Southwestern United States, it sometimes has a topping of cheese and a side dish of
hash browns or fried potatoes. • The
hangtown fry, containing bacon and breaded oysters, originated in
Placerville, California, during the
Gold Rush. • The
egg white omelette omits the
yolks to remove
fat and
cholesterol. ==Gallery==