Andalusian Onion Omelet Recipe
| Servings: 2 |
Ingredients
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Directions
- Heat 1/4 c. extra virgin olive oil till it crinkles, but is not yet smoking. Put the finely minced onion to fry over a warm flame. Cover and don't stir during the first 20 min. Thereafter it will be necessary to stir the onions more and more frequently to prevent sticking. When the onions have been reduced to a soft, brown puree (after about an hour's cooking), put them aside for at least 5 min. (This much may be done several hrs in advance if more convenient.)
- Divide the onion mix in two and add in half to each of two bowls containing two Large eggs beaten with a generous amount of salt. Stir the mix. Reheat the frying pan. You shouldn't have to add in oil for the first omelet, but may need to for the second. When the oil is on the verge of smoking, pour in one mix and keep shaking the pan and sliding a spatula or possibly knife around the edges of the omelet to keep it free and to create a high, rounded edge. When the omelet is almost hard, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up. This is easiest to do if the plate you use fits neatly inside the frying pan. Shake the pan while the second side browns. Serve at once. Repeat for the second mix.
- Comments: "Catalan Onion Omelet" (recipe included in this database) is a good, rapidly made dish. "Andalusian Onion Omelet" is a kind of miracle; it is more than the sum of its parts. The long, slow frying of huge quantities of onion reduces them to a puree that blends with the Large eggs to produce an extraordinary dish, well worth the time it takes.