Читать книгу Miss Dahl’s Voluptuous Delights - Sophie Dahl - Страница 12

SERVES 1

¹/₂ a small red onion

Olive oil

2 eggs

Salt and pepper

50g/2oz of Red Leicester cheese (any good, sharp, hard cheddar like Monterey Jack will do as an alternative)

I cry like a baby when I chop onions. A few years ago I found a brilliant device from Williams Sonoma online which does all the work for you. You simply peel the onion, put it in the top of the contraption, pop the lid on and turn the handle. Voilà, diced onions without tears.

Roughly chop the onion. On a low flame, heat 1 tablespoon of olive oil in a non-stick frying pan. I use a small fat pan as I like my omelettes tidy and plump. Gently fry the onion, letting the edges brown but making sure the middle stays softly purple. This should take about 5 minutes. When it looks to your liking, take it out and reserve on the side. Remove any crispy bits from the pan.

Beat the eggs and season. On a low heat again, heat a scant bit of olive oil in your frying pan and add the eggs. Let them settle for 30 seconds. Either grate or break the cheese up into rough chunks and put it in the setting omelette. As it melts, pour in your onions and gently fold the omelette in half with a spatula. Depending on how done you like your omelette to be, you can then fry the other side. I like mine very slightly oozing.

Delicious with a dollop of mustard! (And if you are my pernickety brother, Ned, without the onions!)