En EE. UU. un Spanish omelette/omelet lleva una salsa mexicana de tomate, cebolla y pimiento picados, y normalmente contiene daditos de jamón de york y queso.Spanish omelette in BrE means one with peas, peppers, tuna or whatever you have lurking in the back of the fridge in it.
I suppose, as opposed to tough, overcooked eggs. I only wonder if "fluffy" isn't overdoing itEight years later: "fluffy". Conveys the light, airy texture and sounds appetising.
8 years later and I have to say that Spanish omelette is what most British people would think a tortilla de patatas is. Omelettes in the UK tend to be flat and pancake like, not the big fat thing that is a tortilla de patatas.I'm curious, since this is for a Spanish restaurant (in Spain I guess) if an English-speaking tourist (for example from Britain) is in Spain and see "Spanish omelette" on a menu, he would think of what JennyTW described?
Creamy almost makes me think I’ll have to eat it with a spoon. I could describe my Spanish tortilla as fluffy or spongy, light, etc., but they have body, they hold together. I’ve never had one that is “poco cuajada,” so maybe they are creamy… I’ll pass.This term is used for pudding and jello. For a Spanish tortilla, poco cuajada may best be translated as "creamy".
Lol. I think we've already had the best suggestion which is "soft-set":Most of the suggestions for a translation of "Tortilla de patatas poco cuajada" do not sound very appetising. My suggestion would be "moist Spanish omelette".
The trouble is that "over easy" is already taken as a term to describe the runny texture of the yolk of fried eggs.I suggest: over-easy Spanish omelette
I've seen this term on menus! Omelette baveuse:baveuse
Unfortunately, there's no good translation of baveuse in the Fr-Sp dictionary, so it's hard to know if baveuse is a good translation of poco cuajada.I'm a native English speaker who does not speak French but I cook and read about cooking a lot, and my understanding has long been that an omelette baveuse is an omelette just set.
Have a look at Fr-Eng:The trouble is that "over easy" is already taken as a term to describe the runny texture of the yolk of fried eggs.
I've seen this term on menus! Omelette baveuse:
Unfortunately, there's no good translation of baveuse in the Fr-Sp dictionary, so it's hard to know if baveuse is a good translation of poco cuajada.