Andalusian Onion Omelet
Serving Size : 2
Ingredients for prepare Andalusian Onion Omelet
:
| Amount | Measure | Ingredient - Preparation Method |
| 7 | cups | very finely chopped onions - 4 to 5 large onions |
| 1/4 | cup | olive oil |
| 4 | | eggs |
recipe Andalusian Onion Omelet
Heat 1/4 cup olive oil until it crinkles, but is not
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yet smoking. Put the finely chopped onion to fry over a hot flame. Cover and do not
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stir during the first 20 minutes. Thereafter it will be necessary to stir the onions
Andalusian Onion Omelet
more and more frequently to prevent sticking. When the onions have been reduced to a soft, brown
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puree (after about an hour's cooking), put them aside for at least 5 minutes. (This much
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may be done several hours in advance if more convenient.) Divide the
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onion mixture in two and add half to each of two bowls containing two eggs beaten with a generous
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amount of salt. Stir the mixture. Reheat the frying pan. You should
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not have to add oil for the first omelet, but may need to for the second. When the oil is
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on the verge of smoking, pour in one mixture and keep shaking the pan and
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sliding a spatula or knife around the edges of the omelet to keep it free and
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to form a high, rounded edge. When the omelet is almost firm, hold a plate upside down
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against the frying pan; invert both , dropping the omelet onto the plate as
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you do so, then slip the omelet back into the pan browned side
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up. This is easiest to do if the plate you use fits neatly inside
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the frying pan. Shake the pan while the second side browns. Serve
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at once. Repeat for the second mixture. Comments: "Catalan Onion Omelet" (recipe
Andalusian Onion Omelet
included in this database) is a good, rapidly made dish. "Andalusian Onion Omelet"
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is a kind of miracle; it is more than the sum of its parts. The
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long, slow frying of huge quantities of onion reduces them to a puree which
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blends with the eggs to produce an extraordinary dish, well worth the time it takes.
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