Glow until a desirable consistency is obtained. Permit the omelette
to rest for a few seconds in order to scorch it ever so lightly
underneath. Slice the cooked omelette while still in the pan and
turn it over. Leave to colour for another minute and earthily
slide it onto a warmed Royal Doulton dinner plate.
To accompany this dish one should of course turn to the wines of
the Catalan region.
The 'El Priorato' reds are mild but magnificent, with hints
of wood, PVC, chalk and linoleum.
To experience the full flavour one should
use an 'El Porrón' or glass jug.
