Andalusian Onion Omelette
|Chopped onions||7 Cup (112 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
Heat 1/4 cup olive oil until it crinkles, but is not yet smoking.
Put the finely chopped onion to fry over a hot flame.
Cover and do not stir during the first 20 minutes.
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 minutes.
(This much may be done several hours in advance if more convenient.) Divide the onion mixture in two and add half to each of two bowls containing two eggs beaten with a generous amount of salt.
Stir the mixture.
Reheat the frying pan.
You should not have to add oil for the first omelet, but may need to for the second.
Pour in the onion-egg mixture when the oil in the frying pan begins to smoke. I have posted the instructions for "Spanish" Omelet. Please follow them to finish this.