Catalan Onion Omelet Recipe - Cooking Index
Catalan Onion Omelet Recipe - Cooking Index
| 1 | Onion - chopped (large) | |
| 3 tablespoons | 45ml | Olive oil |
| 4 | Eggs | |
| Salt - to taste |
Heat olive oil to the verge of smoking and fry chopped onion rapidly until well browned; stir frequently. Beat 2 eggs in each of two bowls with a little salt. When onions have browned and cooled slightly, divide them and put half in each bowl.
Stir mixtures while reheating frying pan with additional oil (if needed to cover the bottom of the pan). When the oil is on the verge of smoking, pour in one mixture and keep shaking the pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge.
When the omelet is almost firm, 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 mixture.
Source:
Barbara Norman
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