Caramelized Onion Tortilla

1. 1

   Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add onions; cover and cook for about 15 minutes, stirring once half way through.

2. 2

   Reduce heat to low; cook, covered, stirring occasionally, until the onions are very soft and golden, about 45 minutes, let cool for 10 minutes.

3. 3

   Whisk together the eggs, salt and pepper in a medium bowl; Stir into onions.

4. 4

   Heat the remaining 2 tablespoons oil in a 10-inch skillet over medium heat; add the egg-onion mixture.

5. 5

   Cook undisturbed for 3 minutes, then occasionally loosen the edges with a spatula to allow the uncooked portion to flow to the bottom of the pan until eggs are almost set, about 10 minutes.

6. 6

   Place a plate over the top of the skillet; holding firmly together, invert the plate and the skillet so the tortilla falls onto the plate.

7. 7

   Slide the tortilla back into the skillet, browned side side up; Cook until the bottom is browned and the inside is cooked through BUT still moist, about 5 minutes.

8. 8

   Slide the tortilla onto a serving plate and cut into wedges, Serve hot, warm, or at room temperature, garnish with sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.