Catalan Onion Omelet

Yield > 2
Keys : Omelets Egg Spanish Spain European Mediterranean
Spanish
Ingredients :
1 lrg Onion chopped
3 tbl Olive oil
4 x Eggs
Salt to taste
Method :
• Heat olive oil to the verge of smoking and fry chopped
onion rapidly until well browned; stir frequently. Beat 2 eggs in
each of two bowls with a little salt. When onions have browned
and cooled slightly, divide them and put half in each bowl. Stir
mixtures while reheating frying pan with additional oil (if
needed to cover the bottom of the pan). When the oil is on the
verge of smoking, pour in one mixture and keep shaking the
pan and sliding a spatula or knife around the edges of the
omelet to keep it free and to form a high, rounded edge. When
the omelet is almost firm, hold a plate upside down against the
frying pan; invert both, dropping the omelet onto the plate as
you do so, then slip the omelet back into the pan browned side
up. This is easiest to do if the plate you use fits neatly inside
the frying pan. Shake the pan while the second side browns.
Serve at once. Repeat for the second mixture