This is lovely. But admitedly, a combination of eggs and onions is never going to be pretty where your ‘innards’ are concerned. It’s a small price to pay – just make sure you’re not down-wind of yourself for a day or so.
4 tablespoons olive oil
2kg red Spanish onions finely chopped
½ cup dry white wine
4 eggs (lightly beaten)
salt & pepper
In a saucepan, over a very low heat, warm 2 tablespoons of the olive oil and coat the onions, cover and cook for at least 1 hour. Stir every 20 minutes or so adding a splash or white wine to keep them moist.
When very soft, transfer to a bowl and cool.
Combine with the eggs and season with salt & pepper.
In a deep non-stick frying pan heat 1 tablespoon of oil over a medium heat. Pour in the egg mixture and cook for 2 minutes. Reduce the heat to low, cover and cook till the eggs are almost set.
Using 2 plates, slide the frittata on to one, then cover with the other and invert. Add another tablespoon of oil to the pan and when hot slide the frittata back to the pan. Cook for another 2 minutes.
Slide the frittata to a clean plate.
Either hot, warm or at room temperature as an antipasti or with some vegetables and salad.