Hungarian Omelette Recipes

HUNGARIAN OMELET

Steps:

• Sauté onion in butter over medium heat in a large skillet until golden brown, 10 minutes.
• Add mushrooms and paprika and cook until the mushrooms are soft, about 5 minutes.
• Reduce heat to low.
• Whisk eggs, salt and pepper and add to pan. Cook slowly for about 10 minutes.
• Lift and allow uncooked portion to flow underneath until all of the uncooked egg has been moved.
• IF YOU WOULD LIKE TO BROWN THE OTHER SIDE:.
• Using a plate the size of the pan, carefully slide the omelet onto the plate. Turn skillet over and place on top of the plate. Turn skillet and plate at the same time, placing skillet back on burner while keeping plate on top until in place (as though it were a pot lid). Remove plate and cook a few minutes to brown that side OR place under broiler for a few minutes.
• You will have circular omelet, not a half moon shape. Do NOT attempt top FOLD in half.
• Cut into wedges and serve with a dollop of sour cream and chopped green onions.

HUNGARIAN OMELETTE

Steps:

• Heat 1 teaspoon olive oil in a saucepan and sauté the onion and pepper gently until soft. Add the tomatoes and paprika and cook gently for a further five minutes until the mixture is soft and pulpy. Add a little salt to season. Heat the remaining oil in an omelette pan. Beat two tablespoons of water into the eggs to lighten the mixture and then use to make an omelette. Fill the omelette with the tomato mixture and serve sprinkled with chopped parsley or chives.

HUNGARIAN OMELET

Steps:

• Heat butter in a large skillet over medium heat.
• Add the onion and saute til golden, 8-10 minutes.
• Add mushrooms and paprika.
• Cook, stirring occasionally til mushrooms start to wilt about 5 minutes.
• Whisk egggs, salt and peppers in a small bowl.
• Reduce heat to low.
• Pour in the egg mixture over the top of veggies in the skillet.
• Cook omelet slowly for about 10 minutes, or until done enough to flip over without running.
• Flip and cook 3-4 minutes on the other side.
• Cut omelet into wedge and serve with a dollop of sour cream and sprinkling of parsley and green onion.