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Omelette a LA Catalane

A Catalan omelette made with eggs, sauce Catalane, salt, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Omelette a LA Catalane

Ingredients

Directions

Prepare

  1. Break the eggs into a bowl and beat well.

  2. Add Sauce Catalane, salt, and chopped parsley, and mix thoroughly.

Cook and serve

  1. Cook the mixture in a skillet over medium heat until set.

  2. Serve flat or rolled, according to your preference.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Sauce + parsleytop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a firm structure when heated, forming the body of the omelette.
Sauce catalane
Adds moisture and savoury flavour to the egg mixture.

The step that matters

Cook the mixture in a skillet over medium heat until set. Eggs proteins coagulate under heat; cooking too hot browns and toughens the surface, while cooking too gently leaves the centre runny. Medium heat lets the omelette set evenly.

Swap the parsley

How well each one fits the dish's main ingredients (egg, sauce):

  1. Capersfits better
  2. Tarragonfits better
  3. Nutmegfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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