Onion & Mushroom Spanish Omele

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Onion (large)		1
Mushrooms (medium)		3-4
Eggs		2
Milk		2 tbsp
Salt		a pinch
Pepper		as you like
White wine		2 tbsp
Soy sauce		1 tsp
Butter		1 tbsp

Method

Cook

20min

Finely slice the onions and chop the mushrooms. Out in a frying pan with 1/3 tbsp butter.

Fry on medium heat and season with salt & pepper. Add the white wine and 1/3 tbsp butter.

Fry for 10 minutes, the onions will be nice and dark brown. Add the soy sauce and mix well. Turn the heat off and remove the mixture to a plate.

Crack the eggs in a bowl and add the milk and salt and mix well. Put the remaining 1/3 tbsp butter in another frying pan and pour in the eggs.

Fry on medium heat without stirring. When it's half cooked, add the onion and mushroom mixture from Step 3 onto half the omelette.

Fold over the omelette into a half moon shape and transfer to a serving dish.

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