Eggs Cebolla Recipes

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

Lime pickled onions - Cebollas encurtidas image

Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.

Provided by Layla Pujol

Number Of Ingredients 4

Ingredients

2 small red onions
Juice of 3 limes
1 tablespoon oil (avocado, sunflower, light olive oil, or any mild flavored oil)
1 tablespoon salt + more to adjust taste

Steps:

Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
Cover the onions with lukewarm water and let rest for another 10 minutes
Rinse and drain the onions
Add the lime juice, salt and the oil, and mix well.
Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.

TORTILLA DE PATATA AND CEBOLLA

Tortilla de Patata and Cebolla image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3/4 cup olive oil
2 pounds potatoes, peeled and thinly sliced
2 onions, finely diced
6 eggs, lightly beaten in a large bowl
Salt and freshly ground black pepper

Steps:

Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

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