Public Address | Cafe | Feed: World of Food 5: Andorra – Portabella Omelet https://publicaddress.net/system/cafe/ en-us Copyright (c) 2026 Public Address Soon Lee https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370351#post370351 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370351#post370351 Bet it tasted great.

(Looks aren't everything).

As for tips, I plate up omelettes at the slightly undercooked stage as the residual heat will keep it cooking for a bit longer. With mushrooms, I use my wife's technique, which is to cook the mushrooms a nice long time in a…

]]> Tue, 07 Feb 2017 17:08:40 +1300 Gareth https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370227#post370227 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370227#post370227 niscalos or rovellon (amongst many other names). It's bright apricot orange, weeps greenish "milk" (hence Lactarius), and is deliciously nutty, a little peppery… ]]> Fri, 03 Feb 2017 10:17:39 +1300 Carol Stewart https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370217#post370217 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370217#post370217 Thu, 02 Feb 2017 19:51:34 +1300 linger https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370216#post370216 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370216#post370216 I’m a fairly awful cook in general, but I do a pretty mean 2-egg wok omelette, if I do say so myself. (It’s also a ‘kitchen-sink’ omelette – often the filling is leftover chopped stuff from the previous night’s mushroom & vege soup, plus layers of cheese and ham.)

To avoid…

]]> Thu, 02 Feb 2017 18:08:43 +1300 Rich of Observationz https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370214#post370214 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370214#post370214 I was in Andorra in August. Didn't see a crop that wasn't tobacco – tiny little fields of tobacco that I assume are part of some complex tax/duty dodge.

I had a very nice meal in the classiest Auberge de Jeunesse I've ever stayed in. Didn't involve omelette though.

]]> Thu, 02 Feb 2017 16:57:42 +1300 Bart Janssen https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370213#post370213 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370213#post370213 I was always taught to finish to “finish” the omelet under a grill. melting the cheese(s) and grilling the optional ingrediants for the omelet.

I think that last bit of cooking of the top allows you to slide the omelet out of the pan onto the plate … when the…

]]> Thu, 02 Feb 2017 16:54:31 +1300 Russell Brown https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370212#post370212 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370212#post370212 If it tastes fine, it is fine.

I remain concerned about your use of a fork with a non-stick pan however.

]]> Thu, 02 Feb 2017 16:26:45 +1300 Public Address https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370211#post370211 https://publicaddress.net/system/cafe/feed-world-of-food-5-andorra-portabella-omelet/?p=370211#post370211 Discussion from blog post.

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