Okay, I don't know how this happened, but I really don't know how to make a good omelette. I come from a family prone to ovaphobia. I can do a great tortilla espanola, but I'm talking about a regular, every day omelette. When I think of my ideal omelette, I dare to dream about the huge, impossibly-fluffy omelettes at the Camelia Grill in New Orleans.
But I can't even really make a respectable omelette... Mine end up being something like a folded over crepe made of egg. What's the secret--the pan, the temperature, the beating, the eggs themselves?