Baby Onion Omelettes Recipe

Recipe Phillippa Cheifitz Ingredients:
  • 2 onions, finely chopped
  • a pinch of salt
  • good-quality olive oil
  • 1T butter
  • 4 extra-large, free-range eggs, beaten
  • thinly sliced Serrano ham
  • a handful of rocket leaves
  • salt and milled black pepper
Directions: Cook the onions and salt very gently for about half an hour in a few tablespoons of oil and the butter, until soft and pale gold in colour. Allow to cool, then mix with the beaten eggs. Use a blini pan to make small, thin omelettes. If you use a nonstick pan, you should need very little oil. Allow to cool, and fold over some ham slices and rocket leaves. Add salt and a grinding of black pepper to taste. Makes 10 This recipe was originally published in the 2013 House and Leisure Food issue.