Crab & Sorrel Omelette

To make a really successful omelette, Damien Pignolet says you need a small (about 22 cm), shallow-sided, pressed-steel frying pan that’s reserved just for omelettes. To season the pan before you use it for the first time, heat it until it’s very hot, add a little butter and wait until it turns brown, then rub the pan vigorously with a wad of paper towel to wipe it out; repeat this process. After you’ve made your omelette, don’t ever wash the pan - just wipe it out with damp paper towel. Th