Omelets can be a little difficult. If your omelets look more like scrambled eggs than an omelet, you probably know this. We have a few tips to help you make any omelet including this classic Spanish omelet. 1. The most important tip for success is the pan you use. IT MUST BE A GOOD NON-STICK SKILLET. Don't even try it with a regular skillet or even a non-stick if it has several scratches in the surface. 2. Always put about a tablespoon of oil in the skillet before pouring in the eggs. 3. Pour the eggs slowly into the very center of the oil. You should see a ring of oil being pushed out toward the edges of the pan. 4. Allow the eggs to sit undistrubed for 10 or 15 seconds while they begin to set. 5. Use medium low heat. Don't try to cook too fast. 6. As the eggs begin to set, tilt the pan and lift the edges of the egg so the liquid rolls underneath. Occasionally tilt and shake the pan to keep the omelet free and sliding. 7. Use a skillet that is a minimum of 10 inches across for a 2 egg omelet. A 3 egg omelet will be easier with a 12 inch skillet. Do nor attempt more than one omelet at a time in the same skillet. If you need two, make a large 3 or 4 egg omelet and split it. Final Note: Some recipes require you to flip the omelet over (cook on both sides). Unless you are very experienced at making omelets, don't try it. If the eggs spread out thin enough (by using the right size skillet) you will not need to turn the omelet. Final Final Note: It should be obivious, but you must not walk away with an omelet on the stove. It cooks very fast and requires constant attention.