'2 cups of oil'
1/2 pound yellow squash, peeled and cut into slices
salt to taste
1/4 cup finely chopped onion
4 eggs
'2 cups of oil'
1/2 pound yellow squash, peeled and cut into slices
salt to taste
1/4 cup finely chopped onion
4 eggs
Dampen the oil in a frying pan until it's very hot, without letting any smoke escape
Add the yellow squash gradually and fry until it's lightly golden and tender
Pour the contents of the frying pan into a strainer to drain all the oil. Reserve
In the same frying pan, place 1 tablespoon of oil and sauté the onion over low heat until it's soft
Add the yellow squash, season with salt to taste, stir well, and mix with the beaten eggs
Pour the mixture into the frying pan, spread it out with a spatula, and cook over moderate heat for 2 minutes
Sift the frying pan occasionally to prevent the eggs from sticking
When the omelette is firm but not dry, cover the frying pan with a flat plate and press firmly to flip the omelette over
Let it slide back into the frying pan and cook for another 3 minutes to brown the other side
Serve immediately
Serves 6.
