This proudly lazy style from Spain skips the hardest step—rolling.
For many chefs, a French-style omelet is a test of true skill. Browning would be blasphemous. The shape should be as tight as a cigar. And the center must be soft-scrambled. This requires some real acrobatics. I’ve been a chef for over a decade and, even so, the idea that an omelet could easily end up in failure is just too much. Luckily Spaniards came up with the best work-around—and it’s called tortilla vaga.
The eggs are cooked most of the way through, so that the bottom is just set and the top is glossy and custardy. For a classic French-style omelet, the eggs would be carefully rolled before being plated. But with the tortilla vaga, you just slide the whole disk out of the pan and onto the plate, and you’re done.If you’re adding toppings , go ahead and prepare those before you start on the eggs. Sauté veggies, pick herbs, whatever you want.
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