Omelette with tropea onions
On a recent visit to Calabria, we were guided around Rossano to one spectacular view after the other by a couple with met in the street. Afterwards they kindly invited us home to take part in their Sunday meal of pasta and ragu followed by an delicious assortment of sausages, pickled vegetables and leftovers.
One of the leftovers from a children’s birthday party the day before was an inimitable omelette made with igp onions from tropea. The red onions from Tropea are celebrated for a sweet taste and low fiber content that makes them easier to melt and more digestible. And to me this omelette with Tropea onions underlines the character of the produce.
2 big Tropea onions ( 4 normal red onions can be used instead)
2 green peppers of the type called friggitelli in Italy.
2 tbsp flour
1 fresh red chilli
Olive oil, salt and pepper
Peel and slice the Tropea onions thinly and chop them into smaller bits
Sauté the onions in olive oil over low heat for 20 minutes until they start to melt.
Wash the green peppers, remove the seeds, and slice them into thin strips.
Add peppers to the onions and fry for a few minutes more.
Turn off the heart, and add salt, pepper and fresh sliced chilli to taste.
Sprinkle flour over the onion mixture and mix well.
Beat the eggs in bowl, and stir the slightly cooled onion mixture into the beaten eggs.
Fry over low heat or bake it in the oven until the omelette is firm and golden brown.
Serve omelette with tropea onions as a light lunch or as a main course instead of pasta.
Served cold and cut into bite sized pieces the omelette makes brilliant party food.
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