Catalan Onion Omelet
Serving Size : 2
Ingredients for prepare Catalan Onion Omelet
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | large | Onion - chopped |
| 3 | tablespoons | Olive oil |
| 4 | | Eggs |
recipe Catalan Onion Omelet
Heat olive oil to the verge of smoking and fry chopped onion
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rapidly until well browned; stir frequently. Beat 2 eggs in each of two bowls with a little salt.
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When onions have browned and cooled slightly, divide them and put half in each
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bowl. Stir mixtures while reheating frying pan with additional oil (if needed to cover the bottom of the pan). When
Catalan Onion Omelet
the oil is on the verge of smoking, pour in one mixture and keep shaking the pan and sliding
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a spatula or knife around the edges of the omelet to keep it free and to form a high,
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rounded edge. When the omelet is almost firm, hold a plate upside
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down against the frying pan; invert both, dropping the omelet onto the plate as you do
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so, then slip the omelet back into the pan browned side up. This is
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easiest to do if the plate you use fits neatly inside the frying pan.
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Shake the pan while the second side browns. Serve at once. Repeat for the second mixture.
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Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969
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Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-16-1995
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