Onion omelette
Cipollata (onion omelette) is a typical Calabrian dish, perfect as an appetiser or second course. The main ingredient in this recipe is Tropea red onions, the region's prized delicacy PGI product.
Appetizers
Execution time: 50 minutes
Ingredients
for 6 people
- a kilo of red Tropea onions
- 100 g of Pachino tomatoes
- a tuft of basil
- 3 eggs
- extra virgin olive oil
- salt
The recipe starts out with cleaning the onions, cutting them into thin slices and then cooking them for about half to an hour over moderate heat in a frying pan, with a drizzle of extra virgin olive oil. The cubed cherry tomatoes are then added, with another drizzle of oil. Finally, add the beaten eggs and cook for a couple of minutes on a high flame.
The cipollata can be garnished with basil leaves.