Omelette with Lots Of Onions and Salmon
I wanted to come up with an easy-to-make recipe that would take advantage of sweet onions that are in season in the spring, that could be a good drinking appetizer or go well with rice.
I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using.
I recommend using sweet spring onions if they are in season.
You can use sake instead of white wine, and vegetable oil instead of olive oil. For 2 to 4 servings. Recipe by caramel-cookie
Omelette with Lots Of Onions and Salmon
I wanted to come up with an easy-to-make recipe that would take advantage of sweet onions that are in season in the spring, that could be a good drinking appetizer or go well with rice.
I used a 20 cm diameter cast iron frying pan. Please adjust the cooking time depending on the size and type of the frying pan you're using.
I recommend using sweet spring onions if they are in season.
You can use sake instead of white wine, and vegetable oil instead of olive oil. For 2 to 4 servings. Recipe by caramel-cookie
Cooking Instructions
- 1
Take the skin and bones off the salmon pieces and cut into small bite-sized pieces.
- 2
Cut the onion into half lengthwise, then cut crosswize into 5 mm slices.
- 3
Take off the blossom ends from the cherry tomatoes and cut in half.
- 4
Beat the eggs and mix in the ◎ ingredients.
- 5
Heat some olive oil in a frying pan and stir-fry the onions until slightly wilted. Add the salmon and white wine, put on a lid and steam-cook over low heat for 4 to 5 minutes.
- 6
Pour in the egg mixture, put the lid back on and cook for 3 or so minutes.
- 7
Scatter in the cheese and put on the cherry tomatoes. Put the lid back on, cook for another minutes and turn off the heat. Leave to rest for another 5 minutes with the lid on.
- 8
Transfer to a serving plate, scatter with some chopped parsley to taste, cut into wedges and serve.
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