See Also: Appetizers · Cooking Club · Spain
Tortilla de Cebollas
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a wonderful onion omelette, used as a tapa!
3 pounds white onions, chopped
1/2 cup extra-virgin olive oil
6 eggs
salt and freshly ground pepper
Chop onions in food processor. Heat most of the oil in a saute pan, add the onions, and reduce the heat to low. Cook, uncovered, for about 1 hour stirring from time to time. The onions will turn a light brown and become very soft and almost creamy. Remove and cool. Whisk eggs, salt, and pepper, and add to the onions. Let stand 15 minutes. In a 10 inch good quality non-stick skillet, heat the rest of the oil (about 1 tablespoon) until just until a haze begins to form and the oil looks alive. Do not overheat. It should not be smoking! Pour the egg mixture into the pan and cook (but do not stir) over low - moderate heat, using a silicone spatula to loosen the edges. Cook about 10 minutes. When it is almost firm, put a plate over the top of the skillet and invert the tortilla onto the plate. Slide the tortilla back into the skillet, browned side up, cooking just until it is done. Cut into wedges and serve at room temperature.
Recipe created 1997-02-28.
