Silky omelette

We're gonna do a frittata Italiano. A Spanish omelette open omelette. It's kinda like an omelette pizza

and then more of a classic French style omelette but let me kick you off in the world of four

first one we're gonna do is one that I think I invented that I probably didn't, that I make every week, that my kids

adore and you can start and finish in about two minutes so, silky omelettes

medium-high heat a nice big pan nonstick really helps you because you don't have to use loads and

loads of fat, I'll put my toast on at this point in the story

technically in the time it takes for these to toast the job is done

get yourself a mug because I can never be bothered to get a whisk or a bowl

but I can be bothered to get a fork, two eggs, some people do four and three eggs but actually

two, nutritionally, is great I wanna beat it up fairly well well at this point in time , excuse the noise, the toast is toasting

the pan is heating and the eggs are beating you just have to kind of walk over and get some cheese normally

to be honest I just use a cheddar but I got today

red Leicester which is a beautiful cheese, similar to a cheddar in flavour, I'm just gonna mix it up cos it's

Food Tube and we like to let our hair down and kind of get the vibes going about 30

grams 40 grams of cheese is more than enough red Leicester is lovely as well

so this point in the game the pan is hot I'm gonna add a little bit of oil I'm going to

go in with the silky and I'm just gonna move it around like a pancake just like that

keep moving it around and the egg will kind of dry up and that's it

okay so it's having hardly any cooking but it's quite hot but it's gonna cook

for very little time the egg is now done so that's how brilliant it is, off the heat and then I use my fork

literally just to roll it now the point of this is that we're creating mille-feuille, many layers

think of puff pastry so I'm just flipping it but this and if you get it

wrong or it tears please don't worry get your place and just put your silky onto a plate

like that this is about silk this is about texture this is about gorgeousness, this is about layers in the silky,

layers and layers of thin egg with gorgeous cheese inside

all I'm gonna have here is just a

nice brave slice you know of your tomatoes. I'm cutting more than I need but I'm just mixing it up

I really love this as a breakfast, lunch or light last minute late dinner a little pinch of pepper a little pinch of salt

and by the way I didn't salt the egg when I beat it because you've got salt in the cheese

a little bit of quality extra virgin olive oil

Its the morning, so we wanna wake up the party with a little bit of chilli sauce

so just a little sprinkling of chilli sauce, beautiful.

and we've beat the toaster which is very nice

I might just drizzle that with some good olive oil, of course butter if you want

So there you go guys, breakfast lunch or dinner, this little bad boy is

a pleasure to eat so lets grab a little fork here, now what I want you to see in here is for me the silky

apart from speed and comfort food is about texture

so if we get in here, i'm hoping, that you'll see some of that

so it should be, I'm can't see what you can see but it should be about layers

you should see a sort of folding in there, can you see that? Nod to me, oh you can see that

and then it simply is, texturally, and flavour wise a joy to eat