Omelet with bacon

The French consider the omelet their invention. The word "omelet" itself comes from France, however, an omelet in French is still different from an omelet in other national cuisines. No water or flour is added to it. And before serving it on the table, it is rolled up with a tube. French cooks consider an omelet to be the first dish that every self-respecting cook should be able to make, and then everyone else. Moreover, it should be beaten exclusively with a fork. No beaters and mixers. Now in France there is not a single restaurant and cafe where several varieties of omelet would not be served.

The Italian omelet is called "fritatta". Italians use meat, vegetables and cheese as a filling for an omelet. Usually several varieties of cheese are mixed, for example, mozzarella, cheddar and ricotta. The so-called "Neapolitan peasant omelet" has the deepest historical roots in Italy. Sometimes salmon meat is used as a filling. It all depends on the specific region or region.

In Spain, an omelet is called a "tortilla". The main ingredients of the Spanish omelet, in addition to eggs, are fried potatoes, garlic cloves, artichokes and onions. All this is fried in olive oil (which is quite natural). Spaniards have been making omelets for at least 400 years.

Scandinavians have also been familiar with the art of making omelets for several hundred years. Probably since the time of the Vikings. As a filling, they added pieces of salmon, cod or salmon. Sometimes cranberry juice was also present in the recipe. Later it was served with improvised sandwiches.