Let the omelet cook, undisturbed, for a few seconds longer, until the top surface is almost, but got quite, set. Then use a fork to fold the third of the omelet neatest the handle over the center.

Repeat a few times. When most of the eggs are set but slightly liquid, the omelet is ready. Using a fork or spatula, fold in half in the pan. Invert onto a plate and serve. For the classic omelet: ...

Then, “tilting the pan towards yourself using gravity to help you, we’re going to fold in one side of the omelette, and then we’re going to fold in the other side to create a V-shape.” ...

Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to ...

Let the omelet cook, undisturbed, for a few seconds longer, until the top surface is almost, but got quite, set. Then use a fork to fold the third of the omelet neatest the handle over the center.