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Omlet (Omelette)

Asia › Turkey
serves 6 30 min Easy 15 versions
Gluten-free Under 30 Minutes Under 45 Minutes Breakfast Lunch
Omlet tarifi
Renee Comet (photographer) · Public domain

Farmhouse Omelette

One of 15 versions of Omlet (Omelette). The table below shows how their ingredients differ.

Ingredients

Servings 6 people
  • 10 piece egg
  • 2 piece potato · medium
  • 1 bunch parsley
  • 1 bunch onion · fresh
  • 4 slice ham · or smoked meat, salami
  • 4 tablespoon oil
  • 1 tablespoon butter
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

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  1. Peel the potatoes.
  2. Leave them in salted water for 5 minutes, drain them and cut them into small cubes.
    5 min
  3. Chop the parsley and the green leaves of the spring onions very finely.
  4. Cut the ham into thick matchsticks.
  5. In hot sunflower oil in a pan, first soften the potatoes until they are lightly pink.
  6. Add the ham and the spring onion and turn them for 1-2 minutes.
    2 min
  7. Melt the butter in a wide pan.
  8. Beat the eggs lightly in a bowl and add the salt, the black pepper and the fried mixture.
  9. Add the mixture to the hot butter and cook over a low heat for at least 8-10 minutes.
    10 min
  10. Once the omelette is cooked all over, turn it with the help of a flat plate and cook the other side as well.
  11. Scatter chopped parsley and spring onion over it and serve hot.
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Omlet (Omelette) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

With liver base Baked — broccoli, mushroom and olives, sliced Baked — courgette and minced meat, filled Baked, with chard Colourful Farmhouse Filled with vegetables In the pan — chard and pasta, as one round Plain With cheese With fish With potatoes With rice With sweetcorn With vegetables
Ingredient With liver Baked — broccoli, mushroom and olives, sliced Baked — courgette and minced meat, filled Baked, with chard Colourful Farmhouse Filled with vegetables In the pan — chard and pasta, as one round Plain With cheese With fish With potatoes With rice With sweetcorn With vegetables
black pepper ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓ — ✓ ✓
butter ✓ — ✓ — ✓ ✓ — ✓ ✓ — — — — ✓ —
onion — ✓ — ✓ — ✓ ✓ ✓ — — ✓ — — — ✓
parsley ✓ ✓ — — — ✓ ✓ — — — ✓ — ✓ — ✓
oil — ✓ ✓ — — ✓ — ✓ — — ✓ ✓ — — —
kaşar cheese — — ✓ — — — ✓ — — ✓ — ✓ ✓ — —
milk — ✓ — ✓ — — ✓ — ✓ — — ✓ — — —
margarine — — — — — — ✓ — — ✓ — ✓ — — —
oregano — — — — — — ✓ — — — — — ✓ — ✓
pepper — — ✓ — ✓ — — — — — — — — — ✓
tomato ✓ ✓ — — — — — — — — — — — — ✓
chard — — — ✓ — — — ✓ — — — — — — —
olive oil — — — — — — — — — — — — ✓ — ✓
potato — — — — — ✓ — — — — — ✓ — — —
breadcrumbs — — — ✓ — — — — — — — — — — —
broccoli — ✓ — — — — — — — — — — — — —
carrot — — — — ✓ — — — — — — — — — —
courgette — — ✓ — — — — — — — — — — — —
cream — — — — — — — — — — — — — ✓ —
dil peyniri (string cheese) — ✓ — — — — — — — — — — — — —
dill — — ✓ — — — — — — — — — — — —
flour — — — — — — — ✓ — — — — — — —
garlic — — — — — — — — — — — — — — ✓
grey mullet — — — — — — — — — — ✓ — — — —
ham — — — — — ✓ — — — — — — — — —
lamb liver ✓ — — — — — — — — — — — — — —
lemon — ✓ — — — — — — — — — — — — —
lor peyniri (curd cheese) — — — ✓ — — — — — — — — — — —
minced meat — — ✓ — — — — — — — — — — — —
mushrooms — ✓ — — — — — — — — — — — — —
olives — ✓ — — — — — — — — — — — — —
pasta — — — — — — — ✓ — — — — — — —
peas — — — — — — ✓ — — — — — — — —
rice — — — — — — — — — — — — ✓ — —
salami — — — — — — ✓ — — — — — — — —
sweetcorn — — — — — — — — — — — — — ✓ —
water — — ✓ — — — — — — — — — — — —
yoghurt — — — — — — — ✓ — — — — — — —

With liver

serves 4 25 min

A filling omelette made with sauteed lamb liver and tomato. Good at breakfast and at dinner alike.

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Baked — broccoli, mushroom and olives, sliced

serves 6 55 min

An omelette in which sauteed broccoli, mushrooms and olives are baked in a round tin with a creamy egg mixture and served in slices.

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Baked — courgette and minced meat, filled

serves 4 55 min

A dish in which a courgette and minced meat filling is spooned into thin omelettes cooked one by one, and baked with kaşar cheese.

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Baked, with chard

serves 6 1 hr 20 min

An oven omelette baked in a tin with chard and lor cheese. Served in slices.

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Colourful

serves 2 20 min

A colourful omelette sauteed with strips of pepper and grated carrot, cooked with the lid on.

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Filled with vegetables

serves 4 40 min

A filling breakfast dish in which two thin omelettes are stuffed with a pea and salami mixture.

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In the pan — chard and pasta, as one round

serves 4 45 min

An omelette in which boiled chard, pasta and fried onion are cooked in the pan as a single round with a yoghurt and egg mixture.

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Plain

serves 3 15 min

The basic omelette technique: once the base turns pink the two edges are folded into the middle, and it is served cut into three.

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With cheese

serves 1 10 min

The classic cheese omelette for one; the egg whites are beaten without being frothed.

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With fish

serves 4 50 min

An omelette in which boiled white fish is pulled into flakes, mixed with egg and cooked in the pan.

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With potatoes

serves 4 35 min

An omelette made with fried potatoes, cooked on both sides and sliced with kaşar cheese.

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With rice

serves 4 40 min

An omelette baked in a tin with boiled rice; cooked without browning the top too much.

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With sweetcorn

serves 2 15 min

A soft omelette enriched with sweetcorn and cream, taken off the heat while still half runny.

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With vegetables

serves 4 40 min

A Spanish-style omelette in which onion, pepper and tomato cook until they have absorbed their liquid, and the egg is poured over them.

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