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This Portuguese green onion omelette with parsley, also known as "torta de cebola verde" in Portuguese, is a traditional dish from Portugal that is typically served as a light meal or snack.
| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Very Easy |
| Servings | 2 |
To make this omelette, eggs are beaten with chopped green onions, parsley and red pepper sauce then cooked in a skillet with a little bit of olive oil until golden brown. The result is a fluffy and flavorful omelette that can be served hot or cold.
In Portugal, this dish is often accompanied by a simple green salad or some crusty bread, and it is a popular choice for a quick and easy meal any time of day.
Ingredients
6 large eggs1/2 cup of green onions, thinly sliced1/4 cup of fresh parsley, chopped1 tablespoon crushed red pepper sauce2 tablespoons of olive oilSalt to taste
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Directions
- Crack 3 eggs into a bowl and beat them lightly with a fork, add half of the green onions, parsley, red pepper sauce and salt to taste and beat a little.
- Olive oil should be heated to a medium temperature in a small nonstick pan.
- The eggs should cook for a few minutes after being poured into the pan.
- The omelette will cook more evenly if the raw eggs are allowed to flow underneath the borders using a spatula.
- Once the omelette is mostly cooked, sprinkle the parsley over the top and fold the omelette in half.
- Cook the eggs for a further minute or so until they are completely set.
- Slide the omelette onto a plate, now repeat the process with the other omelette and enjoy.
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