(Photo LOF - Blonde de Belleville sorrel)
The most important thing is fresh eggs from Farinha, freshly laid by free and healthy chickens.
You need good sorrel (Blonde de Belleville), not too astringent : a handful per person. Some are quite stingy - LOF non.
You need a good heavy frying pan, and an oval platter (red clay from Cercal).
Thats all, no reason to complicate things with parsley or tarragon.
Wash (3 times) dry and slice the sorrel in thin strips. With a little olive oil on low heat let it sort of melt for about 2 minutes. Take it off the burner, don't be surprised at how little there is left.
Heat your frying pan with a small amount of olive oil, spread over the whole surface of the pan.
Crack the eggs into a large glass bowl, add a pinch of salt per egg, a tbsp of water and a coma of olive oil.(Photo LOF - fresh eggs)
Beat them energetically with a fork, raising the fork to aerate the mixture. Don't beat them for too long, it just has to be light. Pour the mixture immediately into the heated pan, it should make a nice sizzling noise and the omelette should bubble up in joy.
The edges always cook faster than the middle so with your fork bring the edges towards the center and tilt the pan to fill in the edges with the excess from the center.
It is important to leave a thin film that is almost not cooked (charmingly known in french as omelette drool).A drooling omelette is a cooked omelette that remains flexible - not stiff.(Photo LOF : jp's omelette)
Remove the pan from the stove and spread the sorrel on the omelette, fold in 3 and turn it upside down onto a platter. Put a small pat of butter on the omelette just to make it shine and voili voila !
Serve immediately.
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