Once upon a very long time ago, I took a solo trip to London and ended up having the most fabulous lunch at the bar of Barrafina where I was introduced to sherry for the first time and my wide eyed enthusiasm for it all was rewarded by them simply asking my budget (not all that high) and the staff bringing delicious food and sherry top ups until that budget ran out.
The sherry was good, but best of all was the classic tortilla, the inside still all squidgy and the onions oozing out like a layer of gravy. It was magnificent.
In my own kitchen at home, I’ve never quite had the confidence to flip tortillas around, which is why I look to frittata instead, the difference being that a frittata is finished in the oven. And you have the added bonus of putting whatever you want in it, and not having to worry about ‘authenticity’, which I for one am happy to leave to the professionals.
So this is my nod to that solo lunch, a delicious frittata filled with loads of tasty onions. feel free to serve it with a nip of my beloved amontillado.
Grab an onion. I really do not advise taking a picture of aforementioned onion, because the picture will make your hand look weird.
Except that this is the kind of thing that us business owners are actively encouraged to be doing these days, is encouraging you all to take a picture of an onion and be hashtagging the bejaysus out of it and all but haven’t we enough to be getting on with?
We do, so instead we shall peel and finely slice that onion.
Melt some butter over a medium-low heat. I really advise using a 20cm frying pan, because then you need only use one pan and haven’t we enough to be getting on with?
Add the onion and cook for 10 minutes, stirring as often as you can be bothered, but fairly often.
Throw in some dark brown sugar. This adds a lovely deep sweetness to the whole shebang.
And add some soy.
Soy is a shortcut to deep savoury, and given that this is dinner or lunch in suburbia, let us take as many shortcuts as we can.
Sure haven’t we got enough to be getting on with?
Grab some eggs.
I literally do not need to show this picture at all but I am teaching myself about my camera and I am really, REALLY proud of it, so humour me, please.
You’ve saved all that time with only using one pan sure.
Crack the eggs into a jug with some salt…
And whisk well.
Pour the egg mixture over the onions, and cook for 10 minutes.
Every 2 minutes, grab a spatula/flipper/fish slice/whatever the heck you call these things and pull in the edges.
This is really, really hard to describe, so thank gawd for the medium of a picture.
Put the frying pan under a hot grill for 7-10 minutes (to be completely honest, unless using an absolute bargain bucket frying pan from your uni days, the handle probably won’t melt, but do feel free to wrap a tea towel round it if you really want).
Remove when it is nice and brown and bubbly and take a minute to appreciate the beauty as you gather yourself for the hard bit.
Getting the thing out of the pan
Loosen edges using a spatula and put a board or plate over the top.
Then flip it over.
And HOPEFULLY the frittata will pop out.
Pour a sherry if you have any and enjoy (I usually do salad and crusty bread with mine).Print
Caramalised onion frittata
- 1 onion
- 50g butter
- 1 teaspoon dark brown sugar
- 1 tablespoon light soy sauce
- 10 eggs
- Peel and finely slice the onion.
- Melt the butter over a medium-low heat (a 20cm frying pan works best).
- Add the onion and cook for 10 minutes, stirring occasionally.
- Add the brown sugar and the soy, stirring well.
- Crack the eggs into a bowl or jug, and whisk with a large pinch of salt.
- Pour the egg mixture over the onions, and cook for 10 minutes, pulling in the sides every couple of minutes.
- Put the frying pan under a hot grill for 7-10 minutes, until golden brown.
- Loosen the edges with a spatula and invert onto a plate.