Thai Omelette Recipe for Kai Jiew, a Crispy Puffy Golden-Brown Omelette. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved. Best omelette recipes.

Best Omelette Recipes from a Southeast Asian Crab Omelette to Spanish Tortilla

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Our best omelette recipes include everything from a decadent crab omelette packed with sweet crab meat and a classic French omelet to a Japanese omelette sandwich and a variety of Southeast Asian omelettes. We’ve got omelettes that can be cooked for breakfast, brunch, lunch or even dinner for this edition of Weekend Eggs.

This collection of our best omelette recipes features a whole array of omelettes and omelette styles from around the world, from our egg foo young recipe, which will make you the wonderful Cantonese crispy filled omelette that originated in Southern China during the 18th century Ching Dynasty, to the Chinese-American egg foo yung with brown gravy.

We’ve got recipes for Spanish omelettes, Cambodian omelettes, Thai omelettes, and more, from a recipe for the traditional Spanish omelette called tortilla de patatas or tortilla española and our  Cambodian sa’om omelettes in both a French style and the traditional market snack form that’s more like a frittata.

As regular readers know, we’ve been working on an eggs cookbook for some years based on Terence’s Weekend Eggs recipe series for egg dishes from around the world, which we launched with Grantourismo in January 2010 with a yearlong global grand tour aimed at promoting slow, local and experiential travel.

If you’re a lover of eggs dishes, do dig into our Weekend Eggs archive for inspiration and ideas. Or browse our compilations of 21 best breakfast recipes of last year and our all-time 12 most popular Weekend Eggs recipes in 12 years of Grantourismo, which we compiled as part of Grantourismo’s 12th birthday celebrations.

Now before I tell you more about our best omelette recipes, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could contribute to our epic original Cambodian cuisine history and cookbook on Patreon or shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images.

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Now let’s tell you all about our best omelette recipes.

Best Omelette Recipes from a Southeast Asian Crab Omelette to Spanish Tortilla

Crab Omelette Recipe for a Decadent Vietnamese Inspired Crab Omelette

This crab omelette recipe makes for a decadent weekend eggs dish that’s perfect if you’re just back from an early morning shop at the fish markets, armed with luxurious fresh crab meat.

It was Terence’s inaugural recipe for Weekend Eggs, the Asian series some years ago and he adapted it from Charmaine Solomon’s The Complete Asian Cookbook which used to be on our bookshelves in Sydney for years and saw a lot of use. It’s a classic in the Australian-Asian kitchen.

Solomon calls it a Vietnamese crab omelette, however, in all our travels through Vietnam — we lived there for a short time and I’ve hosted culinary tours there — we’ve never seen an omelette like this, so we tend to call it Vietnamese inspired.

This crab omelette is a little sweet, a little spicy, and very, very moreish. Wherever it comes from, it’s absolutely heavenly, and is one of our best omelette recipes.

Crab Omelette Recipe for a Very Decadent Weekend Eggs Dish


Japanese Rolled Omelette Recipe for Tamagoyaki for a Tamago Sando

This Japanese rolled omelette recipe for tamagoyaki makes a soft, fluffy, rolled omelette that we love to eat between thick slices of Japanese bread to make a tamago sando or Japanese egg sandwich.

Japanese rolled omelettes are eaten everywhere in Japan, from izakayas to high-end sushi restaurants, but home-cooked tamagoyaki has a special place in the hearts of Japanese.The first time we tried one, we could not believe how light, fluffy and flavourful it was.

A couple of tips: we strongly recommend buying a tamagoyaki pan. There are so many tamagoyaki pans out there that Amazon even has a dedicated page explaining the types of Tamagoyaki pans on the market. We’re old-school and like the cast iron tamagoyaki pans with wooden handles.

I found a small tamagoyaki pan in our Japanese recycle shop here in Siem Reap that’s perfect for a one-person omelette measuring 10 cm wide x 15 cm long. It’s still listed on the Amazon Japan shop, but, really, it’s too small for me, even though I continue to use it.

If you’re buying your first Japanese rolled omelette pan, I recommend buying a pan that is in an entire tamagoyaki kit with a brush for the oil for the pan and – most importantly – a silicone spatula with which to roll the omelette.

This Japanese Rolled Omelette Recipe Makes Tamagoyaki for Your Tamago Sando

Kai Yat Say Thai Stuffed Eggs for an Old Thai Portuguese Omelette Recipe

This kai yat say Thai stuffed eggs recipe makes an omelette filled with minced pork and vegetables. It’s a popular Thai dish that Terence used to make regularly when we lived in Bangkok, inspired by the early morning breakfast street food dishes that are usually finished by mid-morning.

While this dish isn’t necessarily a breakfast dish in Thailand – nor one that we even saw made much on the streets, although we did see street food cooks serve it pre-made, kai yat say is a perfect weekend eggs breakfast dish.

Kai yat say is simply pork mince, diced vegetables and oyster sauce or fish sauce, stir fried and wrapped in a thin omelette cooked in a wok. As with many Thai dishes, there is no one canonical version of it, but most versions will include garlic, onion, carrots, peas, and tomatoes, along with the pork, or sometimes chicken.

While it’s a filling dish, many Thai people choose to have rice with it, along with some chilli sauce. We serve it on its own as it’s so satisfying as it is.

Kai Yat Say Thai Stuffed Eggs Recipe for Weekend Eggs Bangkok Edition

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo

This Spanish omelette recipe with chorizo is another of our best omelette recipes. The recipe will make you a traditional Spanish omelette with potatoes or tortilla de patatas that is so quintessentially Spanish it’s called tortilla española or Spanish potato omelette.

Because in Spain, a tortilla is a potato omelette, unlike Mexico where a tortilla is a thin unleavened flatbread made from corn or wheat flour. An egg omelette without potato in Spain is tortilla francesa or French omelette.

Terence has added spicy chorizo sausage to this delicious Spanish omelette recipe so what you have is a tortilla española con chorizo or tortilla de patatas con chorizo, or you could simply call it a chorizo tortilla.

Language lesson out of the way, now you know how to order one when you’re next in Spain. By the way, this a fantastic dish for Christmas breakfast or Christmas brunch if you’re starting to think about the meals you’re going to make over the holidays.

A tip: Terence recommends a 23cm (9-inch) skillet for this Spanish omelette. It’s wide enough to cook your ingredients in – in batches – but it’s also the perfect size to get a thick tortilla when you’re finished.

Best Spanish Potato Omelette Recipe with Chorizo for Tortilla de Patatas con Chorizo


Char Siu Pork Omelette Recipe

Terence’s char siu pork omelette recipe makes a delicious meal from char siu pork leftovers wrapped in a fluffy omelette and garnished with crunchy bean sprouts, Chinese celery leaf, finely sliced red chillies, and Sriracha sauce.

If you’ve made and enjoyed his sublime char siu pork recipe – or this soft scrambled eggs with Chinese barbecue pork and chives, one of our most popular Asian eggs recipes – then you’re going to love this char siu pork omelette, another of our best omelette recipes.

This char siu pork omelette recipe was created to use up leftover char siu pork, so if you don’t happen to have some Chinese barbecued pork tucked away in the fridge as we did this, then we suggest make that first. If you’re up for a second cooking project, make some homemade Sriracha sauce too.

A tip: for a four egg omelette like the omelette you’ll be making for this recipe, Terence suggests a 20cm (8-inch) omelette pan. These pans have steeper and taller sides than many all-purpose fry pans.

Char Siu Pork Omelette Recipe with Crunchy Sprouts, Chinese Celery Leaf and Sriracha

Egg Foo Young Recipe for the Original Cantonese Crispy Omelette

Our egg foo young recipe will make you the wonderful Cantonese crispy filled omelette that originated in Southern China during the 18th century Ching Dynasty, and it’s another of our best omelette recipes.

Called fu yong dan or fuyong dan in Cantonese, but in English is known as egg foo yung or egg fu yung, this Cantonese omelette was traditionally filled with char siu pork, spring onions and bean sprouts.

We mostly make the omelette with savoury pork mince instead of char siu pork and it’s absolutely delicious. But you can use char siu pork, small pork pieces, chicken pieces, prawns (shrimp), or even make a vegetarian egg foo young.

A tip: one factor that can affect the outcome is your heat source. We recommend a seasoned carbon steel wok. If you’re making this in the wok over gas, your burner’s size, and whether it has an inner and outer ring, can affect the amount of heat reaching different parts of the wok.

One of our burners has a quite wide outer ring that gets a huge amount of heat, but the inner ring can barely keep water at a simmer. This means the outer part of the eggs cook before the centre. To avoid this, use an even heat source or really give the egg mixture a good swirl to get that uncooked egg to the outer part of the wok.

Egg Foo Young Recipe for the Original Cantonese Style Crispy Omelette Fu Yong Dan


Egg Foo Young with Gravy Recipe for the Chinese American Restaurant Favourite

Our egg foo young with gravy recipe will make you a version of the original Cantonese omelette, which has evolved in Chinese diasporas right around the world, as the dish has been tweaked to suit local tastes and availability of ingredients.

You’ll find egg foo young everywhere from London to Kuala Lumpur but this egg foo young with gravy recipe makes a Chinese American version that has long been a Chinese restaurant favourite that’s especially popular as a takeout dish – or take-away dish for those of us outside the USA.

The main differences between the original Cantonese egg foo young and the Chinese American egg foo yung is that the American dish consists of smaller omelettes rather than one large omelette that’s sliced or broken apart with chopsticks, and the original Cantonese omelette is eaten with soy sauce while the Chinese-American omelette is doused in a thick brown gravy.

A tip: you really need your wok hot for this dish to work. Use a decent thermometer because if the oil temperature is lower than 190°C (375°F), you’ll be making a soggy mess of an omelette, which you definitely do not want.You will need a good high smoke-point oil such as peanut oil.

Have a sheet pan with rack covered in kitchen towels (or kitchen wipes as they’re sometimes called) ready for the finished omelettes. I use a fish slice for this dish to shape and flip the egg because tongs can break up your omelette when you’re flipping it over.

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelette That’s a Takeout Favourite


Classic Thai Omelette Recipe for Kai Jeow, a Crispy Puffy Golden-Brown Omelette

One of our best omelette recipes, this Thai omelette recipe makes kai jeow, a crispy, puffy golden-brown Thai omelette cooked in plenty of oil in a very hot wok. The eggs are fortified by a good dash of fish sauce and the omelette is served on steamed jasmine rice with some Sriracha sauce to spice things up

This Thai omelette recipe makes a dish that’s spectacular to cook. When poured into the hot oil, the whisked eggs with fish sauce form bubbles that grow and the omelette puffs right up like a crazy magic trick, before settling down as it cooks into a thick, soft, fluffy golden-brown omelette.

It takes real confidence in your kitchen skills to stay calm while flipping this omelette over! To that point, please wear closed footwear and wear a kitchen apron. A round bottomed wok is best for making this dish as you need to get under the omelette with a wide mesh skimmer.

More tips: You want the fish sauce thoroughly combined with the eggs and we recommend the Thai fish sauce, Megachef for its reliability and availability as much as its quality. Also use an oil with a high smoke point, such as rice bran oil, as you’ll be deep frying at 190°C.

Classic Thai Omelette Recipe for Kai Jeow, a Crispy Puffy Golden-Brown Omelette


Cambodian Saom Omelette Recipe for an Herbaceous Omelette with Foraged Greens

My Cambodian saom omelette recipe is not traditional, but is inspired by a typical herb omelette that Cambodians love to eat for breakfast, lunch, dinner, or a filling snack, which is also a favourite dish of mine.

The delicious herbaceous eggs dish is made with a beloved Cambodian green that is foraged and farmed. Stinky when raw, it’s sweet, garlicky and comforting when fried in butter.

Saom is the feathery shoots of senegalia pennata or acacia pennata or ‘acacia leaf’ here in Cambodia, more commonly known as climbing wattle.

In Thailand, where they also make this herbaceous eggy snack, sa’om is cha-om and in Myanmar it’s su pout ywet. Foraged and farmed, it’s a much-loved ingredient.

Our Cambodian saom omelette is easy to make if you know how to make a French-style omelette. Of course if you want to make a more traditional saom omelette in the local style typical of this kind of Southeast Asian omelette, scroll down.

Cambodian Saom Omelette Recipe for an Herbaceous Weekend Eggs Dish with Foraged Greens


Cambodian Climbing Wattle Frittata Recipe for Pong Moan Chien Saom

This Cambodian climbing wattle frittata recipe for pong moan chien saom – ‘pong’ is egg and ‘moan’ is chicken, and sa’om or sa-om is climbing wattle – makes a popular market snack that’s also cooked at home, and it’s another one of our best omelette recipes.

While pong moan chien saom is usually translated into English as ‘climbing wattle cake’ or ‘acacia leaf cake’ in Cambodia, it’s more of a thick frittata slice. If you’re a lover of frittatas, herb omelettes, and garlicky herbs, you’re going to love this Cambodian climbing wattle frittata.

Made with duck eggs (pong tia) or chicken eggs (pong moan), it’s typically translated into English as ‘climbing wattle cake’ though it’s definitely in the frittata family and it’s absolutely delicious.

A tip: You can use any small fry pan, but we use our little tamagoyaki Japanese omelette pan and we run a fish slice around the edge of the frittata to make sure it hasn’t stuck to the sides. A spatula might be too thick, while a knife might scratch your pan, but try them if you don’t own a fish slice.

Cambodian Climbing Wattle Frittata Recipe for Pong Moan Chien Sa’om


Classic Cambodian Omelette Recipe with Minced Pork and Prahok

Another one of our best omelette recipes, this classic Cambodian omelette recipe with minced pork and prahok or trei proma, two types of Cambodia’s famous fermented fish pastes, can be adapted if you can’t source the fish pastes or you’re not a fan or are not familiar with the funky pungent flavours that Cambodians love so much.

Never fear, fish sauce is here, and while not authentic, it’s a perfectly suitable substitute. Use fish sauce instead and balance the flavours by serving the omelette with a raw vegetable salad and fresh fragrant herbs.

I love to sprinkle Cambodia’s fantastic fish sauce (teuk trei) dipping sauce all over this dish, but if you combine fish sauce instead of prahok or trei proma with your eggs, then you can douse a chilli sauce such as Sriracha or even soy sauce over your omelette.

Cambodians will eat this omelette with steamed rice as well as whatever fresh fragrant herbs (‘chi’ in Khmer) that they have on hand – I think coriander, sawtooth coriander, basil, mint, and dill work.

Cambodians also serve some raw vegetables on the side, such as cabbage, cucumber and wing beans. With a dish that’s so fishy (in a good way) and salty you need those fresh flavours to cleanse the palate. It’s all about balance.

Classic Cambodian Omelette Recipe with Minced Pork and Prahok, Cambodia’s Famous Fermented Fish

Please do let us know in the comments below if you make any of our best omelette recipes as we love to hear how our recipes turn out for you.


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A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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