The omelet is the appetizer par excellence: all the osterias in Rome serve omelets cut into cubes, seasoned with seasonal vegetables.
The truly original thing of the Capitoline culinary culture is that the warmer it is, the more the food must be heavy. One of the most consumed sandwiches on the beach in the 70s, before the fashion of diets at all costs, was the sandwich with the omelet.
I link the frittata inextricably to my aunt Giuliana who in recent years asked for it to be served at all family dinners and loved to eat it just lukewarm.

Italian onions omelette

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 6 eggs
  • 2 medium-sized copper onions
  • 50 gr or 2 oz of grated pecorino cheese
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Clean the onions, removing the ends and the outer skin. Slice them thinly and soak them in cold water for thirty minutes.
  3. Drain, dry, and put them to stew in a pan with a little oil over very low heat with a lid. Remove the lid and continue cooking, adding a little water, if necessary, for twenty minutes. The onion must remain clear and translucent and never darken.
  4. While the onion fades, whisk the eggs with salt and pepper in a bowl. Add the grated pecorino.
  5. Raise the heat slightly and pour the egg mixture into the pan. With a spatula gently mix the mixture so that the liquid part left on the surface penetrates downwards and becomes compact.
  6. Cook over a moderate heat for five minutes with a lid. Leave it on the heat for another two minutes, without a lid, until the bottom of the omelet is lightly browned.
  7. At this point, the omelet on the other side will be turned. Put a lid on the pan and turn it over. Then turn the omelet back into the pan, which at this point will cook on the other side. Continue cooking for another two minutes.

Tips to ensure the success of the dish:

  • Use very fresh eggs lightly mixed with a whisk. If you want a particularly soft omelet, whip the egg yolks, salted and peppery, with a couple of tablespoons of milk and pecorino cheese and then add the whipped egg whites until stiff.
  • Onions should always be sautéed until clear and translucent to ensure the correct flavor profile.

My aunt Giuliana