A vegetable omelette recipe found in “Sundt og Godt” (Wholesome and Nice) published by Det Beste in 1988
Omelettes are among the the most versatile dishes there is. You can make one for breakfast, for lunch, as an appetizer, a dessert and even enjoy one as an evening meal. You can fill them with just about anything and use whatever kind of spice or herbs you prefere to suit your taste and eating practices. For instance vegetables and chives like in the one in this post.
A delicious omelette recipe found in “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.
Based on the 1920’s Omelette Arnold Bennett, this decadent dish has been turned into delicious canapés. Enjoy them with a Manhattan cocktail, an American-style drink which were in high fashion after the WWI.
A peasant omelette is usually made with ham and vegetables, but can be made with what ever you might you have at hand. This omelette can be prepared with a bit of everything – originally of course, what was there on a farm, vegetables, meat, herbs and dairy (milk and cheese).
First you fry the filling in a frying pan and then you pour in the eggs beaten with a little milk and salt.
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970
There is no more genuine Spanish dish than tortilla, and it is made in numerous varieties throughout Spain. Spaniards tend to say that the French got their omelette through the Spanish chef to Louis XIV ‘s Spanish consort. Tortilla crossed the Atlantic with the Spanish conquistadores, but the dish has to some extent changed character on the other side of the ocean. The Mexican tortilla has nothing in common with an omelette. It is a small pancake made with flour (corn-starch) eaten with spicy filling or sauce.
A recipe from “Berømte Retter” (Famous Dishes) published by Ernst G mortensen in 1970.
Fu Yong Hai as we know it from Chinese restaurants, is no longer a Chinese dish for the classic Chinese cooking omelette served with gravy and rice, with tomato sauce. The variant that is known throughout the world , dating probably from the Chinese restaurants in the United States.
A recipe from “The World’s Best Recipes” published by Newnes in 1935
From the foreword: The world’s best recipes contains 1,000 recipes, the pick of 100,000 miles of travel experiences in Britain Overseas and foreign lands.
The wide choice of something new to eat comes not only from the famous capitals, big cities, provincial and country towns of the four corners of the world, but from far-flung bush villages and isolated camps way Back o’ Beyond.