- 5 medium-size onions
- 6 eggs
- a handful of grated parmesan
- extra virgin olive oil for frying
Cat the unions in slices and cook them on a slow fire, until they are golden, on a pan with a little oil.
Beat the eggs in a bowl, then add the onions, the parmigiano and some salt.
Put the mix in the pan you eat al ready used and cook it with oil.
After a 10 minutes turn the omelette, usings a pan’s lid, and let it cook again, always on a not too strong fire.
Wen the omelette are coked, put it on blotting-paper.
Serve hot, in slices, wit same hot salad.
It once was an omelette made with meat leftovers, in particular with those pieces that were a bit fat and not beautiful (called “troublesome”); with some slices of salami, monday dinner was ready.