Andalusian Onion Omelet Recipe - onions

Method

• 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.