CookEat Recipe
White Onion Frittata
A gently cooked frittata with large white onion strips soaked in cold water, dried and lightly browned before adding the eggs.
Method
Steps
Step 1
Gather the ingredients: 1 large white onion, about 250 g peeled; 4 eggs; 2 tablespoons olive oil, or about 25 g lard instead; Salt to taste; Cold drinking water for soaking the onion.
Step 2
Cut the white onion into lengthwise strips about 5–7 mm wide, a practical estimate for the source half-finger width. Put in cold drinking water for at least 1 hour, keeping the bowl refrigerated.
Step 3
Drain thoroughly and dry the onion well in a clean kitchen towel. Warm the olive oil, or the lard alternative, in a nonstick frying pan. Add the dry onion and cook gently, stirring, until soft and beginning to colour, about 15–20 minutes. Salt lightly as it colours; do not let it blacken.
Step 4
Stir the eggs with a fork just until combined and season with a little salt before pouring over the onion. Spread the onions evenly through the egg.
Step 5
Cook gently until the frittata is fully set and the centre reaches 74°C, about 5–8 minutes depending on the pan. Lower the heat and cover briefly if needed to set the top without burning the onion. Loosen and slide or carefully invert onto a plate, then serve promptly.
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