- Whip the egg whites until stiff but not dry and set aside.
- Beat the egg yolks until thick. Add and stir in the salt, pepper and water.
- Fold the egg yolk mixture into the egg whites.
- Set oven for moderately low 325F/162C.
- Heat the butter in a 10” skillet. Cook the mixture over low heat 5 minutes or until it puffs and is lightly browned on the bottom. To check the colour, gently lift the edge with a spatula.
- Place the skillet in the oven and bake for 12-15 minutes, or until a knife inserted into the centre comes out clean.
- To serve, cut across the omelet with a knife being careful not to cut all of the way through. Then gently lift one half of the omelet and fold it over the other half.
- If desired, spread omelet with a filling before folding. (See Spanish Omelet Filling)
- Serve at once.
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