I've always read that a French-style omelette should be cooked over high heat and take barely a minute to prepare. That's how I've always made mine.
Yesterday, however, Ina Garten did an episode of the Barefoot Contessa from Paris where they were served very attractive looking omelettes that, she said, were so very tender because they were cooked over a low flame.
Talking only about a plain, classic, French-style, flat folded omelette, how do you approach the heat issue?
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