The Rolled Omelette

Which is superior, the Rolled Omelette or the Folded Omelette?
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I believe that the rolled omelette is superior in both flavor and appearance to the folded omelette.
Flavor-wise the rolled omelette has a soft, smooth texture that centers more on the eggs that compose it than the other ingredients inside of it. Conversely, the folded omelette just calls for eggs to be used to hold the filling together. (Also the eggs in the folded omelette are often diluted with milk!).
Concerning appearance, the rolled omelette looks prettier on the plate than its folded counterpart because it has more height than the folded omelette which just lays flat on the plate. 

Making the Rolled Omelette

1) Mix your eggs and filling ingredients together in a bowl and place everything in a cold pan with oil. ( I recommend that you use a small amount of filling because too much will make the omelette difficult to roll. I like to use cheese and herbs because they are soft).

2) On a low flame slowly heat the egg mixture, and from time to time tilt the cooked part of the omelette away from the sides of the pan to ensure that the raw eggs slide to the sides and cook evenly. Use your spatula to keep the cooked eggs in place. (See picture below).
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3) When the bottom of the omelette is cooked, flip it and finish cooking it on the other side. 
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                            Tilting the cooked part of the eggs away from one side side of the pan.

4) Place the omelette on a cutting board and snuggly roll it. 

                                                                         Ready for rolling

                                        Rolling the omelette (Yes, it is as easy as it looks!)

5) Plate your omelette. (I like to cut it in half to highlight the rolling pattern). 

                                          Rolled Ommelette with Mornay sauce over  potatoes.