Oyster omelet (蚵仔煎), also known as o-a-jian in Taiwanese, is one of Taiwan's most iconic night market dishes. This savory dish combines fresh oysters, eggs, and a unique sweet potato starch batter that creates a distinctive texture - crispy on the outside while remaining tender and slightly chewy on the inside.

The dish originated in Taiwan's coastal regions, particularly in Tainan, where fresh oysters were abundant. What started as a humble fisherman's meal has evolved into a beloved street food that can now be found throughout Taiwan's night markets and local eateries.

The magic of oyster omelet lies in its preparation technique. The sweet potato starch batter is first poured into a well-oiled pan, followed by plump, briny oysters. As the bottom starts to crisp, beaten eggs are added and allowed to set slightly before bean sprouts and leafy greens are scattered on top. The final touch is a generous drizzle of a special sweet and savory sauce, typically made from a blend of sweet chili sauce, ketchup, and cornstarch, giving the dish its signature taste.

While the classic version uses oysters, some vendors offer variations with small shrimp or squid for those who might not enjoy oysters. Some regions also add extra vegetables or adjust the sauce's spiciness level to cater to local preferences. In Taipei, you might find versions with more eggs, while southern Taiwan tends to emphasize the sweet potato starch component.

In Taiwan's night markets, oyster omelet is typically served on a small plate with the sauce already applied, though some vendors might serve it on the side. It's best enjoyed hot and fresh off the griddle, often eaten with small wooden or bamboo skewers. The dish is particularly popular during the cooler months, though it's available and enjoyed year-round.

From a nutritional standpoint, oyster omelet provides a good source of protein and minerals, particularly zinc and iron from the oysters. However, due to its cooking method and sweet sauce, it can be relatively high in calories and sodium. Those with shellfish allergies should obviously avoid this dish or opt for alternative versions. The sweet potato starch makes it naturally gluten-free, though cross-contamination in street food settings is possible. A typical serving contains approximately 300-400 calories, making it a substantial snack or light meal.