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Swiss Omelette

While having lunch with some friends this week, we started to discuss kinds of food and drink that are actually quite similar but slightly different. A good example would be Pepsi Coke and Coca Cola which are similar but (as some people claim) very different in taste. During this conversation, we started talking about a Swiss dish that is quite similar to other things prepared and eaten all over the world: the Omelette.

True, also Americans and British know about omelettes, yet I believe their omelette is quite different from what we Swiss call an omelette. And although it can be eaten with sweet filling, a Swiss omelette is also very different from the French Crepes or American pancakes. I am not saying that those are not tasty (which they definitely are) but preparation, ingredients and taste are unique to each of those.

What makes Swiss omelettes special? First of all, Swiss omelettes are made with flour (and not eggs only like the "American" omelette). Secondly, Swiss omelettes are much thicker than French Crepes (we like it thick) and thirdly, Swiss omelettes are bigger than pancakes and are considered a full meal (and not only a breakfast dish).

I found this simple but great recipe for Swiss omelettes:

200 grams flour
1 tablespoon salt
4 eggs, whisked
2 dl milk
2 dl water
some butter

1. Mix the flour and salt
2. Add eggs, milk and water
3. Mix dough until it is smooth
4. Let dough rest for 30 minutes
5. Heat a skillet and add butter
6. Pour dough into skillet and bake omelette

Obviously, the filling of the omelette is what makes as tasty as it is. My favorite fillings are spinach with cream or mushroom with cream. Any kinds of vegetables with sauce are great. Those who like it sweet may add chocolate sirup or jam.

Bon Appetite!





© 2011 IRENE WYRSCH "A HUMOROUS GUIDE TO SWITZERLAND" ALL RIGHTS RESERVED

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