The omelette with onions, in this case with Tropea onions, is an extremely simple dish to make, requiring only a few ingredients, and the result is a very tasty main course or appetizer. To be eaten hot or cold, as you prefer.
You really need just a few ingredients: Tropea onions, eggs, salt, pepper, and a drizzle of oil to cook the omelette. It keeps well for a few days and is perfect for any occasion. Let’s see how to make it, and maybe you can also check out the alternative, the potato and onion omelette, or the tortilla de patatas.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Tropea red onions
- 4 eggs
- 4 tbsps Grana Padano cheese, grated (or Parmigiano Reggiano)
- to taste salt and white pepper, ground
- 2 tbsps olive oil
Steps
Clean the Tropea onions and keep the green stem. Thinly slice the onion and the stem.
Consider 3.5 oz of onion per egg and 1 tablespoon of grated cheese per person.
In a non-stick pan, put the oil and onions and cook them slowly with the lid on over very low heat for about 15 minutes, until they are soft and creamy. Some advise against adding water at this stage, but I add a few tablespoons of water if needed to continue cooking.
Meanwhile, beat the eggs in a bowl, add the grated cheese, salt, and pepper to taste.
When the onions are cooked, let them cool slightly, then add them to the beaten eggs, mixing well.
In the same pan where you cooked the onions, already slightly oiled, add 2 tablespoons of olive oil, heat it, and then pour in the egg and onion mixture.
Cover the pan with the lid and cook the omelette over medium-low heat for about 15 minutes, until it becomes firm and ready to be flipped to the other side.
Finish cooking the omelette on the other side, 3 minutes are more than enough, turn off the heat and place it on the serving plate.
Serve it hot or cold, cut into wedges or small pieces, as a main course or appetizer.
