It's an immutable law: the perfect omelette needs perfect eggs. Finding those eggs isn't easy - ideally you'll need to find a friendly farmer who's prepared to break all EU diktats and sell them to you. Eggs that come from hens that walk around orchards and farmyards pecking at insects and grubs are the Holy Grail. Failing that, settle for organic free-range, as fresh as the distribution system allows.
To make a four-egg omelette, break the eggs into a mixing bowl and add a pinch of salt and half an eggshell of water. Beat them well until your mixture is fluffy. Heat a frying pan with a little oil or butter until it just begins to smoke, turn down the heat and add your beaten eggs. Now light or turn on your grill to pre-heat. When your omelette starts to firm up, remove it from the heat and put it under the grill, which will now finish off the top without overcooking the bottom.

If you want anything other than a plain omelette, before you put it under the grill is the time to add whatever filling you please - grated cheese, some bacon lardons, some pre-cooked mushrooms. Watch the grill carefully. As soon as the omelette puffs up remove it from under the grill, fold it in half quickly, put it on a warmed plate and enjoy your creation.