(click to enlarge)

1. Prepare FILLING for as many omelets as you will be making and keep it warm. The photo example is a bit over-stuffed with fried blood sausage.
2. Warm the PLATES your omelets will be served on.
3. Set up your EGGS, WATER and SALT ready to be whipped, but don't whip until just ready to use. If you're making 4 omelets set them up in individual cups.
4. When ready to make an omelet, whip up a set of Egg Mix, enough to blend the yolks and whites but not frothy.
5. Over a moderately hot flame, heat the omelet pan. Test hotness with a small piece of butter which should foam well but not brown. Wipe out the test with a paper towel.
6. Put in the BUTTER, about 1 teaspoon depending on your pan. and swirl it about, then pour in the Egg Mixture with a circular motion.
7. Immediately start working the egg from the sides of the pan to the middle as long as there's liquid egg enough to refil the edge . Once it is setting well work just the top and get it all about level.
8. When the top is nearly ready, spoon your Filling onto the left half of the omelet (looking from the handle side and presuming you're right handed).
9. When it's ready make sure the omelet is free from the pan and slide it off onto the plate by tilting the pan. When it's half on the plate, tilt the pan up to fold the empty half over the filling. This is the critical point - not done enough you'll have liquid egg running on the plate, too well done and you have a ruined omelet, see (Note-3).
10. Grind a little pepper over and serve immediately. Diners should start on their omelet as soon as placed not waiting for others to be served.