Omelette

• Egg foo yung, a Cantonese omelette made with beaten eggs and usually ham[7]
• An oyster omelette, a dish of Hokkien and Teochew origin made with oysters, starch and egg batter

Omelette de la mere Poulard

• The French omelette is smooth omelette, unbrowned,[8] cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking.[9] Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[10] or tarragon, chervil, parsley and chives) or chopped onions.
• The Omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world.[11]

• Egg Appam is an omelette made with fermented rice batter and coconut milk, an egg is broken into the batter as it cooks.
• In Parsi cuisine, Pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.[12][13] It is usually served for breakfast with Indian/Irani tea and bread.

• Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
• Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[14][15]

• A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

• In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette.
• Omurice (from the English words "omelette" and "rice") is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.
• Tenshindon is a Japanese-Chinese specialty, consisting of a crab meat omelette on rice.[16]

In the Korean cuisine, traditional omelettes are known as Gyeran-mari (계란말이, "rolled-eggs") which is a type of savory banchan. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in most Korean banquet (Janchi) meals, as well as Korean fast food (Bunsik) restaurants.

In the Philippines, omelettes are usually known as torta, they include:

• Tortang giniling or tortang picadillo - an omelette with ground meat (usually beef or pork) and sautéed vegetables.[17]
• Tortang gulay - an omelette with peppers, mushrooms, onion, and garlic.
• Tortang kalabasa - an omelette made with finely julienned calabaza, eggs, flour, and salt.[18]
• Tortang kamote - an omelette made with mashed sweet potato, eggs, flour, and salt.
• Tortang talong - an eggplant fritter.[19]

A Spanish omelette

• The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, and cooked diced ham.

• In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".[20]

• A Denver omelette, also known as a Southwest omelette or Western omelette,[21] is an omelette filled with diced ham, onions, and green bell peppers,[22] though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.[23]
• A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
• An egg white omelette is a variation which omits the yolks to remove fat and cholesterol,[24] which reside exclusively in the yolk portion of an egg.

While the Spanish term tortilla in Spain and the Philippines is applied to an omelette dish, in Mesoamerica it is a surrogate term for a flatbread made of wheat or corn. An omelette in Mesoamerica is commonly termed as tortilla de huevos, and more colloquially, omleta.